Tonight’s recipe
Spiced lentils with saffron yogurt and preserved lemon gremolata
Serves 6 Ingredients
For the lentils Olive oil, for frying 2tbsp butter
1 red onion, finely sliced 2tsp coriander seeds 2tsp fennel seeds
1tsp smoked paprika 1tsp ras el hanout 2 cinnamon sticks 1tbsp tomato purée 6 large plum tomatoes, roughly chopped 500g puy lentils, washed 1 lemon, juiced 1tbsp red wine vinegar or sherry vinegar
2tsp sugar
200g vermicelli pasta
For the yogurt
1 pinch saffron
½ lemon, juiced 300g natural yogurt 1 garlic clove, finely grated
For the gremolata
1 bunch parsley, chopped 3 preserved lemons, finely chopped
150g feta, crumbled
1 tbsp olive oil
Method
Set a large casserole pan with a lid over a low-medium heat with a glug of olive oil and half the butter. When the butter has melted, add the onion along with a pinch of salt. Cook the onion until soft.
Turn the heat up a little and add the spices. Fry, stirring well, for a minute. Then add the tomato purée and cook for another minute or so.
Add the tomatoes and cook, stirring occasionally for five minutes, or until the tomatoes have softened a bit and melded with the buttery spiced onions.
Add the lentils and cook for a minute, then add enough water that the lentils are completely submerged. Pop the lid on and leave to simmer for half an hour. Don’t let it boil, and if it looks like it needs a little more water, add some.
Add the lemon juice, vinegar and sugar and plenty of salt and black pepper. Simmer for another five minutes. Then add the vermicelli and the remaining butter. Cook for a further five minutes, stir and then turn off the heat and leave to stand while you get the yogurt and gremolata together.
Meanwhile, mix the saffron with the lemon juice and leave to stand for a couple of minutes. Then mix in the garlic, a pinch of salt and the yogurt.
Mix the parsley, preserved lemons, feta and olive oil.
Divide the lentils into deep bowls and let everyone add gremolata and dollops of golden yogurt. I also warmed a few flatbreads to serve with it.