3-2-1: Persian-style Brown Lentils with Mixed Green Herbs

Vegetarian
3-2-1: Persian-style Brown Lentils with Mixed Green Herbs
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Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oilplus extra for drizzling
  • 160 g white oniondiced (Approx 1 medium onion)
  • 2 tsp sumac
  • 1 tsp cumin seeds
  • 1 tsp cinnamon (ground)
  • 2 tsp smoked paprika
  • 160 g brown lentils (dried)drained and rinsed
  • 160 g passata
  • 1 vegetable stock cube
  • 200 ml waterboiling water
  • 1 tsp honeyor maple syrup
  • 25 g parsley chopped (flat-leaf parsley, leaves and stalks chopped)
  • 25 g coriander chopped (fresh coriander leaves)
  • 25 g dill chopped (fresh dill)

To serve

  • yoghurt (dairy)Greek yoghurt to serve
DinnerLunch

The addition of simple kitchen herbs is such an easy yet effective way of adding a delicious punch to simple lentils. This will transform your cooking!

Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oilplus extra for drizzling
  • 160 g white oniondiced (Approx 1 medium onion)
  • 2 tsp sumac
  • 1 tsp cumin seeds
  • 1 tsp cinnamon (ground)
  • 2 tsp smoked paprika
  • 160 g brown lentils (dried)drained and rinsed
  • 160 g passata
  • 1 vegetable stock cube
  • 200 ml waterboiling water
  • 1 tsp honeyor maple syrup
  • 25 g parsley chopped (flat-leaf parsley, leaves and stalks chopped)
  • 25 g coriander chopped (fresh coriander leaves)
  • 25 g dill chopped (fresh dill)

To serve

  • yoghurt (dairy)Greek yoghurt to serve

Heat the oil in a shallow casserole dish over a low to medium heat, add the onion and fry gently for 5 minutes until softened.

Add the spices and cook for a further minute, then add the drained lentils and stir to allow the spices and lentils to mingle.

Add the passata, stock cube, water and honey or maple syrup. Stir in two-thirds of the herbs, cover and simmer for 30–35 minutes until the lentils are tender (add a splash of water if it starts to look dry). Season well when cooked.

Remove from the heat and serve scattered with the rest of the herbs, a drizzle of extra-virgin olive oil and a dollop of Greek yoghurt.

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