The rapid pulse

Lentils with pancetta, goat’s curd and salsa verde

The Guardian - Feast - - Thomasina Miers -

Prep 25 min Cook 25 min Serves 4

300g puy lentils 750ml chicken or veg­etable stock, or wa­ter

500g leeks

3 tbsp olive or rape­seed oil 200g pancetta, diced

3cm piece of ginger, peeled and finely chopped

2 tbsp red wine vine­gar

200g goat’s curd 1 lemon, quar­tered, to serve

For the salsa verde 100g flat-leaf pars­ley

2 gar­lic cloves, peeled

5 an­chovy fil­lets 1 tbsp ca­pers

2 tbsp red wine vine­gar 120ml ex­tra-vir­gin olive oil, plus more to dress the plate This sim­ple bowl of lentils is given a lick of lux­ury with the rich, green salsa verde and tangy goat’s curd. If in a hurry, leave out the salsa verde and sim­ply dress with lemon wedges.

Wash the lentils in cold wa­ter and drain. Put them in a pan with the stock, bring to a boil and sim­mer gen­tly for 20-25 min­utes un­til just ten­der.

Mean­while, trim the leeks, cut down the mid­dle of the ends and clean thor­oughly in cold wa­ter. Finely chop. Pour half the oil into a large fry­ing pan, add the pancetta and saute for five min­utes to ren­der out some fat and brown it. Now add the re­main­ing oil, leeks and ginger and saute for about 10 min­utes un­til the leeks have cooked down and are ten­der.

To make the salsa verde, wash the pars­ley, tear off the stalks, shake dry and blitz in a food pro­ces­sor with the gar­lic, an­chovy and ca­pers. Add the vine­gar, pulse-blitz and then pour in the olive oil un­til you have a green puree. Taste and ad­just the sea­son­ing with salt and pep­per.

Once the leeks and lentils have cooked, mix them to­gether with the vine­gar and taste. Sea­son with a lit­tle salt and pep­per but re­mem­ber that the salsa verde will sea­son them, too. Serve the lentils in shal­low bowls with dol­lops of goat’s curd, spoon­fuls of salsa verde on top, driz­zled with a lit­tle ex­travir­gin olive oil and wedges of lemon on the side.

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