A very quick and tasty lentil and leek dish flavoured with fresh thyme and dried fennel seeds. Delicious on it’s own or as a vegetable side dish, and surprisingly good cold too.
To make this super speedy I am using a 250g packet of Merchant Gourmet ready cooked beluga lentils. Serves 2.
- 2 leeks
- 1 stick of celery
- 250g cooked lentils
- half teaspoon dried fennel seeds
- 2/3 sprigs of fresh thyme
- salt to taste
Wash and trim the leeks and celery and finely slice them. Heat a little olive oil in a pan and add the leeks, celery and fennel seeds. Sweat them for 5 minutes, stirring from time to time.
Add the lentils and thyme leaves (stripped from their stalks) and continue to cook for 3-4 minutes adding a little water if necessary. Season and serve.