Lentils, Peas, Asparagus and Broad Beans
Packed with lightly blanched seasonal vegetables and filling lentils, this fresh herby dish is a bright addition to a Spring roast.
Introduction
The lentils seem to enhance the flavour and texture of the spring vegetables in this recipe. We recommend this with turbot with anchovy, rosemary, sea bass with migas, lemon zest, garlic and parsley, mackerel with tomato, olive and sherry vinaigrette, roast chicken, roast shoulder of pork marinated or a soft goat‘s cheese.
Ingredients
| 170g | small green or brown lentils, rinsed and drained |
| ½ stick | celery |
| 2 | garlic cloves, halved |
| 1 tbsp | finely chopped rosemary |
| 3 | sage leaves (optional) |
| 4 tbsp | extra virgin olive oil |
| juice of ½ | lemon |
| 150g | podded broad beans |
| 200g | petit pois or peas (frozen are fine) |
| 8 | green asparagus spears, woody ends snapped off, cut into 2cm lengths |
| 2 tbsp each | roughly chopped basil, tarragon, mint and dill + extra sprigs for garnish |
Method
Place the lentils, celery, garlic, rosemary and sage (if using) in a saucepan, cover with water and bring to a gentle simmer for 15–20 minutes, until the lentils are tender but have not lost their shape. Pour off the cooking liquid until just under the level of the lentils and remove the aromatics. Add the olive oil and lemon juice, and season well with salt and pepper.
Meanwhile, bring a large pot of unsalted water to a rolling boil. First blanch the broad beans for a couple of minutes until tender, then remove with a slotted spoon and cool in a colander under running water. If the broad beans are large and the pale outer skins are tough, remove the outer skins. Add salt to the boiling water and blanch the peas and asparagus separately, cool as before, then set aside.
To finish, add the blanched vegetables and chopped herbs to the lentils and serve with the extra herb sprigs on top.
