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30
November
Sweet Onion and Lentil Stew
Sweet Onion and Lentil Stew
Serves | 4 |
Dietary | Vegetarian |
Meal type | Main Dish |
Website | BBC Food |
Ingredients
- 1 handful Pancetta (chopped)
- 4 Medium Onions (although I only used 3 and found that enough)
- 3 Small Carrots
- ½ teaspoon Paprika (smoky)
- ½ teaspoon Ground Cinnamon
- ½Nutmeg (for grating)
- 300g Puy Lentils
- 500ml Vegatable Stock
- 1 handful Fresh Parsley
- 1 knob Butter
- 100g Crème Fraîche
Directions
1. | Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . |
2. | Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. |
3. | Add the paprika, cinnamon, then grate in ½ of the nutmeg. |
4. | Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened. |
5. | While that is slowly cooking, slice the remaining two onions (I only used 1 here) and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg. |
6. | The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. |