521 episodes into this podcast and Simon Davis finally unveils his deep and passionate obsession with Puy Lentils.
In the following episode, you'll start by making a sofritto with onion, carrot and celery, fried down carefully for about 20 minutes. A small bag of unsoaked puy lentils will then go in and be plumped out with water and cook time. Add in a stock cube and some lemon.
THIS IS YOUR BASE.
Then to it you can add all kinds of inspiration:
More lemon juice
Crumbled fetta
Salad leaves and a fresh dice of red capsicum
Smoked paprika
Serve with your main and love yourself smug!
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