Puy Lentils With Coriander And Hard Boiled Eggs Recipes

Steps:

• Cook the lentils in plenty of boiling water until tender (about 40 minutes).
• Hard-boil the eggs by simmering them in a pan of boiling water for 7-10 minutes. Then drain them, cover with cold water and leave to cool.
• Heat the olive oil in a pan, add the onion and garlic then cover and cook gently for 5 minutes, until softened.
• Ad the ground coriander to the onion and garlic, stirring for 1-2 minutes, then put in the lentils and leave to cook very gently until the lentils are thoroughly heated. Meanwhile, shell the hard-boiled eggs, rinse them under cold water, then slice them.
• Add the chopped fresh coriander to the lentil mixture, taste and season with pepper and salt. Serve the eggs and lentils together wither mixing them into the lentil mixture or arranging them around it attractively.

Steps:

• Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Remove from the pan and leave to cool on kitchen paper, then snap into pieces.
• Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. Throw in the garlic, then stir in the lentils. Pour over the wine, bring to the boil and bubble until reduced by half. Tip in the stock, cover and simmer for 30-35 mins. Can be made ahead up to this point and reheated before serving.
• Taste and season, then stir through the vinegar and herbs. Divide the lentils between plates, then top with Honey-roast confit of duck (see Goes well with, bottom right) and pancetta.