Chilli & tangerine braised lentils

Contains pork – recipe is for non-Muslims only
Lentils make for a filling and superhealthy side dish. Give yours a kick with chilli and citrus zing

Prep:10 mins
Cook:35 mins

Serves 8
Easy

Nutrition per serving

kcal 269
fat 9g
saturates 2g
carbs 35g
sugars 7g
fibre 6g
protein 15g
salt 1.49g

Ingredients

4 tbsp olive oil
1 carrot, finely chopped
1 onion, finely chopped
1 celery stick, finely chopped
2 red chillies, deseeded, finely chopped
2 garlic cloves, finely chopped
450g dried Puy lentils, rinsed
1.2l hot ham cooking liquor (see 'Goes well with'), plus extra if needed
juice 6 tangerines, plus zest of 3
2 tbsp crème fraîche
1 bunch flat-leaf parsley, chopped

Method

Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.
Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.