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Lentils Casserole
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1
Reviews
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By:
Ava Bushnell
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Lentils Casserole Recipe cooks lentils with bay leaf, onion and salt then cooks small onions and small carrots adding sugar to caramalize before adding stock and thyme before combining all and topping with Parma ham.
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INGREDIENTS
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1 lb. lentils
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2 pints cold water
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1 bay leaf
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1 onion, chopped
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salt, pepper
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2 tablespoons oil
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7 oz small onions
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7 oz small carrots
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3/4 oz sugar
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4 fl oz stock
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1 teaspoon chopped thyme
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1 1/2 oz flour
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1 1/2 oz butter
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1/4 pint red wine
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5 oz Parma ham, chopped
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DIRECTIONS
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1:
Soak the lentils overnight in the water.
Next day, place the lentils and soaking water, bay leaf and chopped onion in a pan. Season with salt. Bring to the boil and simmer over low heat for 1 hour, until tender.
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2:
After 30 minutes, heat the oil in another pan and fry the small onions and carrots for 5 minutes. Sprinkle on the sugar and continue cooking for another 3 minutes, until the sugar
has caramelized. Add the stock and season with salt and the thyme. Bring to the boil and simmer for 20 minutes.
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3:
Then mix with the lentils. Work the butter and flour together, and stir carefully into the lentil mixture. Season with salt and pepper, and continue to simmer gently for another 5 minutes, stirring from time to time.
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4:
Finally, stir in the wine and heat through. Place in a warmed bowl, scatter the ham on top, and serve immediately.
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