Rosemary Beans with Puy Lentil Crisp | Nats Nourishments
Rosemary Beans with Puy Lentil Crisp
10 mins prepServes 3
A warming and fragrant beany bowl, perfect for a quick dinner in colder months, featuring roasted lentils and a delightful mixture of cannellini beans, shallots, and garlic.
1: Preheat your oven to 180°C fan.
2: Rinse and dry off your lentils, then add to a baking dish with olive oil, salt, and some chopped fresh rosemary from one of the sprigs.
3: Roast for 20 minutes, or until crispy.
4: Fry the shallot on a medium-low heat in plenty of olive oil for 8 minutes with a small sprinkle of salt.
5: Add the garlic and fry for another 4 minutes.
6: Pour in the cannellini beans and their juices, and a little water to loosen the mixture if needed.
7: Add the stock cube and the rosemary sprigs.
8: Simmer for 15-20 minutes, stirring occasionally, then season to taste.
9: Remove the rosemary sprigs.
10: Serve with the lentils and a good glug of olive oil, enjoy with a thick slice of toasted sourdough bread.
