Puy Lentils with Rosemary

I discovered this recipe in my first ever Jamie Oliver cookbook, "The Naked Chef", and have since adapted it slightly.  This is a fantastic way to eat lentils and something different from the dahls I usually cook.  The best thing is that if you have an overproof dish that can also go on the stovetop, then it can all be done in one pot.

The original recipe uses 55grams of pancetta or bacon, but as I don't eat pork I've omitted this ingredient.  There are a couple of options instead.  I have made this without substituting anything for the bacon and it's still delicious and also a great vegan meal.  Alternatively, you can replace the pancetta with anchovies which is what I've done in the recipe below.

What you will need:

6 - 8 anchovies (omit for vegan version)
1 1/2 cups puy lentils
1 tbsp olive oil
3 tbsp chopped fresh rosemary
1 small onion, finely chopped
1 clove garlic, crushed
850ml chicken or vegetable stock
extra olive oil to serve
1/2 tbsp red wine vinegar
salt and freshly ground black pepper


What you need to do:

1. Rinse the lentils and drain.

2. Heat olive oil in an overproof pot.  Add onions and cook over moderate heat until they begin to soften.

3. Add the garlic, anchovies (if using) and rosemary and continue to cook, stirring, for about 2 minutes.

4. Add the lentils and fry for about 1 minute.

5. Add the stock, cover and bring to the boil.

6. Put in an oven heated to about 160 celsius for about an hour, stirring occasionally.  By this time most of the stock should have been absorbed.

7. To serve add a good splash of olive oil and a little red wine vinegar (to taste) as well as freshly ground black pepper.  You shouldn't need extra salt but you may if you have omitted the anchovies.  Serve with fresh rocket as a meal or you can serve as a side dish.