Ben's Farm Shop Lentil Recipe
Ben's Farm Shop Lentil Recipe

Best Braised Lentils

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February 15, 2017

Simple lentils can be made into a main by the addition of other vegetables to the soffritto base. Greens can be added towards the end. A dollop of labneh and/or Mojo Verde adds interest for a simple lunch or supper, sausages make it more substantial and good stock will transform it into a hearty soup. I like it so much that we’ve started selling it in stand up pouches in the shops.

  • Yields: Serves 6


500g Puy or brown lentils

50ml olive oil

2 large carrots – peeled and finely diced

1 large onion – peeled and finely diced

3 celery sticks – peeled and finely diced

3 garlic cloves – peeled and finely diced

1 small head of fennel – trimmed and finely diced

½ small butternut squash – peeled & medium diced

300g spring greens – chopped

Bouquet garni of 2 bay leaves, 5 sprigs of thyme and stalks from a small bunch of flat leaf parsley.

1 tbsp Dijon mustard


1Put the lentils, the bouquet garni and a litre of water in a saucepan and bring to the boil. Cook for ten minutes and add a teaspoon of salt. Cook until al dente and take off the heat.

2Meanwhile, heat the olive oil in a casserole and sauté the onions, carrot, celery and fennel for ten minutes. Add the garlic and squash and cook for another ten minutes. Add the spring green stalks, cook for another five minutes and add the leaves.

3Strain the lentils, discarding the water, and add casserole with the bouquet garni, to the vegetables. Stir in the mustard, check the seasoning and cook for another few minutes, adding a little water to get it to the right texture.

Serves: 6

Prep time: 15 minutes

Cooking time: 45 minutes