Creamed lentils

This is one of those dishes I had no idea it would turn out that way… I fancied lentils for dinner; not as a soup but rather as a side dish. Mainly because I didn’t have any fresh vegetables in the house to go with my sausages. I found one carrot in the vegetable drawer, a bunch of spring onions, a red chilli and a handful of mushrooms that also needed to go.

I finely chopped the carrot, spring onions and chilli and quartered the mushrooms and put them into a sauce pan with some olive oil and butter and gently fried them until they were soft. Then I added a tin of puy lentils, some chicken stock and seasoned well with freshly ground pepper, garlic salt and fresh thyme. I also added fresh parsley (the few sprigs that survived the recent snow) and when I tasted it I realised that the red chilli was hotter than I expected. So I added some double cream. Not quite happy yet with how the lentils tasted I added some tomato paste, a bit of ketchup, some Worcestershire sauce and a spoonful of Unami paste. The creamed lentils turned out rather tasty.

I love when things come together like that; when I can use up leftover vegetables that would not be enough to serve on their own but are plenty when combined with other things.


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