Red wine braised lentils

Name: Red wine braised lentils
Cook time: 20 min
Yield: 1

with pan-fried gourmet potatoes and za'atar yoghurt

Ready in around 20 mins

RECIPE FACT:

This is our take on Adas bil Hamod a hearty Lebanese dish that’s perfect for a chilly winters evening.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the silverbeet into ½ cm strips discarding the stalk. Using half the carrot, peel and grate. Slice the spring onion finely on the diagonal. Place the lentils in a sieve and rinse under running water. Drain well.
2. TO COOK THE POTATOES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the steamed gourmet potatoes and cook for 5-6 mins stirring occasionally to create a char. Add the spring onion and cook for a further 1-2 mins. Season with salt and remove from the pan, cover and keep warm.
3. TO COOK THE RED WINE BRAISED LENTILS:

Wipe out the frying pan and place back over a medium heat with a drizzle of olive oil. Once hot add the silverbeet and cook for 1-2 mins. Add the carrot and add half the lentils, cook for a further 1-2 mins. Pour in the red wine ragu and cook for 2-3 mins. Season with salt and pepper.
TO SERVE:

Spoon red wine braised lentils into a bowl. Top with fried gourmet potatoes and dollop with za’atar yoghurt. Sprinkle with toasted almonds.