Aaron Bertelsen's warm spiced lentils with leeks - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Aaron Bertelsen’ s warm spiced lentils with leeks and cavolo nero By You Magazine - February 2, 2020 This warm spiced lentils dish really makes the most of the intense, slightly bitter flavour of cavolo nero. It is unusual to see these earthy ingredients combined with exotic spices, but it does work. I like this as a main course but you can also use it as a side to accompany lamb, chicken, sausages or even a substantial fish, such as sea bass. I use Puy lentils for their nutty flavour and firm texture – plus the little gleaming, dark greeny-grey pebbles look beautiful with the cavolo nero leaves. Make this with vegetable stock if you prefer, for a completely vegetarian dish. Andrew Montgomery SERVES 4 AS A MAIN OR 6-8 AS A SIDE DISH PREP TIME 10 minutes COOK TIME 40 minutes 2 tbsp coconut oil 1 large leek, trimmed and diced 1 large celery stalk, finely chopped 2 garlic cloves, very finely chopped, grated or crushed 1 tsp ground turmeric seeds from 1 tsp cardamom pods, lightly crushed 400g dried Puy lentils 1 litre chicken (or vegetable) stock 1 tsp salt 200g bunch cavolo nero, large stems removed, leaves sliced juice of 1 lemon 1 tbsp mild wholegrain mustard handful flat-leaf parsley or coriander, finely chopped, plus a few whole leaves to garnish yogurt, to serve 1. Heat the oil in a pan over a low heat. Add the leek, celery, garlic, turmeric and cardamom then cook for about 10 minutes until soft. 2. Add the lentils, stock and salt, bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. 3. Uncover the pan and stir through the cavolo nero. Simmer uncovered for 10 minutes, stirring occasionally – take care to not break up the lentils. 4. Remove from the warm spiced lentils from the heat, add the lemon juice and stir through the mustard and parsley or coriander. 5. Serve warm, with a good dollop of yogurt and garnish with some extra herbs. Growing leeks A great crop for a partially shaded spot, leeks will grow throughout the winter. These need a pot about 30cm in diameter with plenty of depth. They can also be harvested at different stages, from tender young babies to the heftier specimens. And each time you thin them out, you give the rest more space to grow. Buy Aaron’ s fabulous new book with a 20 per cent discount Grow Fruit and Vegetables in Pots: Planting Advice and Recipes from Great Dixter will be published by Phaidon Press Ltd on 7 February, price £24.95. To order a copy for £19.95 with free p&p until 2 March call 01603 648155 or go to mailshop.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved