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Lentil & Leek ‘Risotto’ recipe by Supper Nut (BLW Contributor)

Leek and lentil risottoLeek and lentil risotto



A very quick and tasty lentil and leek dish flavoured with fresh thyme and dried fennel seeds. Delicious on it’s own or as a vegetable side dish, and surprisingly good cold too.

To make this super speedy I am using a 250g packet of Merchant  Gourmet ready cooked beluga lentils. Serves 2.

  • 2 leeks
  • 1 stick of celery
  • 250g cooked lentils
  • half teaspoon dried fennel seeds
  • 2/3 sprigs of fresh thyme
  • salt to taste

Wash and trim the leeks and celery and finely slice them. Heat a little olive oil in a pan and add the leeks, celery and fennel seeds. Sweat them for 5 minutes, stirring from time to time.

Add the lentils and thyme leaves (stripped from their stalks) and continue to cook for 3-4 minutes adding a little water if necessary.  Season and serve.

Check out other great articles from Supper Nut



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