A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
I can happily eat this just as it is, but it is also a good sidedish for lamb dishes, particularly this one with black olives.
Served with a blob of baba ghanoush on top, it is even better.
Serves 6 as light lunch, or as a sidedish
500g puy lentils, washed and drained
100g dried tomatoes in oil
2 sticks celery
1 large onion
1 aubergine, sliced and grilled
2 cloves garlic
1 large carrot
a sprig of thyme
1 tbsp red wine vinegar
about 300ml water
Heat some olive oil in a large pan. Dice the onion, garlic, carrot and celery and fry lightly until softened. Add the lentils and stir throughly. Tip in enough water to just cover the lentils. Bring to the boil, turn the heat down and simmer for around twenty minutes. You will probably need to top up the water a couple of times during cooking.
Meanwhile, chop the tomatoes and grilled aubergine into chunks.
When the lentils are cooked, but still have a bit of bite to them, drain off any excess water and add the chopped tomatoes, aubergine and vinegar. Stir and taste - it will need seasoning and you may want to add a little more vinegar. Sprinkle over the chopped parsley.
Serve warm, or allow to cool to room temperature.