In celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some recipe inspiration using lentils.
For the soup
1 kg slightly waxy spud (i.e. Nicola), diced small
250 g red nipper lentils
1 bay leaf
4 cloves garlic, crushed
1 onion, diced
Bunch of leeks, whites sliced
2 tbsp dried oregano 150 g cultured butter
300 ml Fleurieu cream
Bunch parsley, leaves roughly chopped
Squeeze of lemon juice and zest
80 ml extra virgin olive oil
This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.