Preserves & Condiments
Chicken & Poultry
Last week, I talked about red lentils and this time I’m cooking with Puy lentils - a type of green lentil with a slightly speckled appearance and a lovely, nutty taste. You can buy them dried or in cans and, unlike beans which have a better texture and flavour if you cook them yourself from dried rather than using cans, the two are interchangeable - the only real difference being that while dried Puy lentils take about 30 minutes to become tender, canned are ready to heat through and use straightaway.
Here, I’ve made a lovely Puy lentil sauce that can be used just as it is, or you can cook it for a bit longer and turn it into brilliant lentil rissoles that make a great lunch dish. The rich sauce is good served with griddled turkey as here, but also lovely with chicken, grilled white fish fillets, goat’s cheese or even a fried egg.
Put the lentils in a wide-based pan with the leek, the garlic, chilli and the stock. Bring to the boil, then reduce the heat and simmer with the lid on until the lentils are almost tender (about 25 mins). Stir in the coriander, sumac and lime juice and simmer for another 5 mins until the lentils are tender. Stir in the parsley. For the turkey, simply season the steaks and cook on a very hot griddle with a little olive oil for about 4 mins, turning once.