Ingredients
• 1 cup dried green lentils
• 2 tsp vegetable oil
• 1 white onion, finely diced
• 1 stick celery, finely diced
• 1 carrot, finely diced
• 4 cloves garlic, minced
• 1L chicken stock (made from stock cubes)
• 2 tsp dried Italian herbs
• Sea-salt flakes and freshly ground black pepper, to season
• 2 cups frozen peas
• Steamed rice, to serve
Method
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Wash lentils with room temperature water, discarding any that float (see Cook’s tips, below). Drain and set aside. Heat oil in a large saucepan over a medium heat and sauté onion, celery, carrot and garlic for 5 minutes or until starting to brown.
Cook's tip: Washing lentils is very important, as they can shatter during processing and these won’t cook properly. Any broken lentils will float when washed.
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Add lentils, stock and dried herbs, simmering gently for 30 minutes or until tender. Season. Add peas, simmering for 2 more minutes. Serve with rice.
