Chef Gary O'Hanlon joins Sinead with this week's simple recipe: Curried lentils du Puy 

Serves 6 

Ingredients 

250g puy lentils (green lentils) 

1 carrot, peeled and very finely diced 9brunoise) 

1 celery stalk, peeled and diced finely 

½ parsnip, peeled and diced finely 

½ white onion, finely diced 

drizzle of vegetable oil 

3tbspn high quality curry powder 

1tsp paprika 

1/2tsp dried red chillies 

1/4tsp turmeric 

100ml white wine 

500ml chicken stock 

300-350ml cream 

juice of 1 lime 

2 handfuls fresh coriander, sliced 

salt & pepper to taste  

Method 

Heat a heavy based pot, add in the oil followed by the lentils and vegetables. Season well 

Once vegetables soften slightly add in the spiced and mix well. 

Now add in the white wine and reduce by half. 

Now fee in half the chicken stock and mix well. 

Bring to the boil and then turn down to a simmer. 

Once the lentils have soaked up the stock add in half of what is remaining. 

Keep feeding the lentils, bit by bit, with the remaining chicken stock until it’s all absorbed. 

Now add in 200ml of the cream, the lime juice and mix well. 

Keep cooking on a low heat until the lentils are soft. 

You may or may not need all the cream. You can decide the consistency you prefer. 

It should resemble a good quality risotto. 

Adjust seasoning and add in the coriander. 

Mix well and serve. 

It’s fabulous on its own or with Chicken, duck, pork and even fish. 

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