Lentil “Risotto” with Asparagus Recipe
serves:
4Ingredients
- 200ml (7fl oz) half-fat crème fraîche
- 1tbsp Dijon mustard
- large handful of mixed herbs, finely chopped, such as tarragon, parsley, basil and chives
- 1tbsp lemon juice
- 250g (9oz) asparagus tips, cut into 4cm (1½ in) lengths
- 1tbsp mild olive oil
- 1 onion, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 small carrot, peeled and finely chopped
- 2 garlic cloves
- 100ml (4fl oz) white wine
- 250g (9oz) Puy lentils
- 450ml (15fl oz) vegetable stock
- 150g (5oz) baby spinach
- 100g (4oz) frozen peas, thawed
Method
Mix the crème fraîche with the mustard, herbs and lemon juice, season well, then set aside in the fridge
Blanch the asparagus for 1 minute, rinse under cold water to refresh, then set aside. Heat the oil in a saucepan over a medium heat, add the onion, celery and carrot, and cook for 4 or 5 minutes, or until softened. Add the garlic and cook for 1 minute, then add the wine to the pan and bubble until reduced by half
Rinse the lentils well under cold water then add to the pan and mix well. Add enough of the stock so the lentil mix is just covered. Bring to the boil then simmer gently for 30 minutes or until tender
Pop the spinach into the microwave for a minute or so to wilt it. Stir the peas, spinach and asparagus into the lentils. Continue to cook until heated through, and season to taste. To serve, divide between 4 bowls and top with the herby crème fraîche.
