Provençal Braised Lentils with Red Pepper Pistou

INGREDIENTS

• 2 cups or 200 grams french Puy lentils
• 1 tbsp extra virgin olive oil
• 1 medium red onion, peeled and chopped
• 1 teaspoon Herb de Provence
• 1 medium carrot, chopped
• 1 medium zucchini, chopped
• 2 cloves garlic, crushed
• pinch chilli flakes
• Salt and fresh ground pepper to taste
• a few basil leaves chiffonade Or thinly chopped

For the red pepper PISTOU:
1 cup tightly packed basil leaves
3 tbsps grated parmesan// for vegan option 3 tbsps walnuts

1/4 cup cold-pressed extra-virgin olive oil
salt and pepper to taste

2 cloves garlic, chopped
1 whole about 2 tbsps sun-dried tomato (optional)

1 jar roasted red pepper well-drained and patted dry

To make Pistou: process salt, pepper, basil, garlic, red pepper, sun or oven dried tomatoes, Parmesan cheese in a food processor. Basically everything. In a slow steam add olive oil till well blended. Set aside.

2-3 oz Grilled firm tofu steak// vegan choice

1-2 poached eggs or eggs of your choice

2 oz good smoked salmon

Rinse the lentils  and cook till al dente. Do not over cook. Keep warm. Warm olive oil in a wide pan. Add chopped onions, garlic, carrot, sea salt and ground black pepper. Cook 10 minutes over a gentle heat until the vegetables are softened. Next add zucchini and cook further. Add herb de Provence, chilli flakes with lentils, mix gently and cook for 4-5 minutes covered. Add chiffonade of basil.

Poach or soft boil 1- 2 eggs per person or

Slice firm tofu about 1/4 inch thick, brush with a little oil and grill over a hot pan for 3 -4 minutes each side or

2-3 oz good quality wild smoked salmon.

Spoon about 3 tablespoons of the lentils.  Top with your choice of topping. Spoon pistou on top and sprinkle black pepper. A little drizzle of your best extra virgin olive is also good. Serves about 3 with some crusty bread. It’s great with a glass of Syrah-rośe from Provence.