I had some French Lentil sauce leftover from my tofu and leek tart a few days ago, so that was my starting point. The dish was so nice that I’d do it again without the leftovers, but I’d just cook puy lentils in stock with plenty of herbs and a dash of chilli flakes instead.
Then I fried in olive oil:
1 large finely chopped carrot
3 finely chopped stalks of celery
1 small finely chopped onion
for about 10 minutes until soft, then added:
1 plump crushed clove of garlic
1 pack Redwood Chorizo style chunks.
I let that cook together for a few minutes, then added it to the lentils and let it all simmer together and adjusted the seasoning.
I served it with mashed potato and celeriac (about 2/3 potato to 1/3 celeriac), which had a good dollop of wholegrain mustard added to it.
It was great comfort food and amazingly tasty. Another example of using up things from the vegetable box to create a really tasty meal.