Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1.20L hot vegetable stock
- 1 onion, finely chopped
- 1teaspoons cumin seeds
- 1teaspoons ground cinnamon
- 1teaspoons ground allspice
- 100grams pine nuts
- 25grams dried apricots, roughly chopped
- 350grams dried Puy lentilss, picked over and rinsed well
Method
Step 1 of 3
Heat the oil in a heavy large deep-sided frying pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent. Stir through the cumin seeds, cinnamon, and allspice, and season well with salt and black pepper.
Step 2 of 3
Add the lentils, and stir through until thoroughly mixed. Pour over the hot stock. Bring to the boil, then reduce the heat to low. Simmer gently for 30-40 minutes until the lentils are soft but not mushy. Keep an eye on the pan, and top up with more hot water if the lentils begin to dry out too much.
Step 3 of 3
Meanwhile, toast the pine nuts in a small dry frying pan over a low heat for about 5 minutes until they begin to turn golden; watch carefully, as they can scorch very quickly. Tip the pine nuts into the lentils along with the apricots. Taste, and season again if needed. Serve hot.
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