Ingredient
1 cup Puy lentils, washed and any gritty bits removed1 litre vegetable stock, low salt
1 leek, diced
2 cloves garlic, crushed
2 cups sweet potato, diced
2 stalks celery, diced
2 tsp fresh marjoram
1 cup cous cous
1 lemon juice and rind
Cracked pepper
1 cup low fat yoghurt
2 tbls flat parsley, coarsely chopped
Method
Rinse and drain the lentils and soak overnight. Place them in a large pot with the stock, leek, garlic, sweet potato, celery and marjoram. Bring to the boil then drop to a simmer for about 40 minutes, or until your lentils are soft. You may need to add more water along the way.Meanwhile, prepare you cous cous. Bring 1 cup of water to the boil then stir in the cous cous and lemon rind. Cover the pot then remove from the heat. Let it stand for 5 minutes until the liquid has been absorbed by the cous cous. Fluff it up with a fork.
To serve, divide the cous cous between four dishes and top with the lentils. Add a dollop of yoghurt and garnish with parsley.
Season serve with parsley, yoghurt and a lemon cheek.
.jpg)
.jpg)
Rate and review this recipe. Add your impressions below