I've always though that pulses work so well with fish, and these herby Puy lentils are a case in point. Puy lentils are great because they tend to hold their shape when cooked and have a lovely earthy , slightly peppery flavour.
In this recipe, I've started the dish with an Italian soffritto of finely diced carrot, celery and leek (or onion) softened slowly in a little butter and/or oil.
Vegetable stock and fresh thyme are then added along with the lentils, and then simmered until they are just tender and the stock has been absorbed.
I like to serve them with pan fried sea bass or cod, but they'd be a great accompaniment to most fish.
Serves 4
Knob of butter or 1 tablespoon of olive oil
1 carrot (small to medium sized)
1 leek (small)
1 celery stick
4oz or 115g of Puy lentils
Sprigs of fresh thyme
3/4 pint chicken or vegetable stock
Seasoning
Handful (or to taste) fresh flat leaf parsley
- Finely dice the leek, carrot and celery.
- Melt a large knob of butter in a pan, over a low to medium heat.
- Add the leek, carrot and celery and sauté until the vegetables have softened.
- Stir in the Puy lentils and then pour in the vegetable stock.
- Throw in a few sprigs of fresh thyme and season.
- Bring the mixture to the boil and then lower the heat, cover and simmer for 20 minutes. Remove the lid and continue to simmer until the lentils are tender and the liquid has been absorbed (usually another 15-20 minutes).
- About 10 minutes before the lentils are ready, drizzle some olive oil into the bottom of a frying pan, and heat over a medium heat until the pan is hot.
- Lay the sea bass fillets in the pan and cook for 3 minutes on each side.
- Finely dice the parsley and mix into the lentils.
- Serve on a generous spoonful of the lovely lentils.
