Lovely lentils

Okay, a very tiny gripe of mine is when people out of hand say about food “oh, I don’t like that” without even trying it. Fine if it’s a specific texture or flavour they genuinely hate, but when it’s something they have just never previously enjoyed or even worse, THINK they don’t like, it really gets my goat. Case in point… lentils. Yes, I know there used to be a stigma that suggested in order to enjoy lentils you must be a natural fibre clothed, socks and sandal wearing hippy, but those days are long gone. And lentils are enjoying a glorious revival of popularity. Rightly so; they are healthy (depending on how you prepare them), nutritious (as part of a balance diet) and damn, they taste good (again depending on how you prepare them). So if you’re feeling a lentil adventurous (see what I did there), here’s the perfect recipe to induct you slowly into the realms of lentil enjoyment (I was aiming for gentle but think my pun is lost).

The beauty of this recipe is that its simple, tasty and versatile. Genuinely, its got a handful of ingredients, take 5 minutes to prepare and will be gone in 5 seconds flat. There’s texture from the the veg, creaminess from the crème fraîche and spice from a little touch of chilli. Oh and it goes with everything. Chicken, fish, veg, you name it. Here goes…

Best basic lentils


  • 1 packet of Merchant Gourmet simply cooked Puy Lentils
  • 1 stick of celery, finely diced
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 large clove of garlic, crushed
  • 1/4 teaspoon of chilli flakes
  • 2 tablespoons of crème fraîche or double cream
  • 1 tablespoon of olive oil
  • salt and pepper to season


  1. Put the olive oil in a pan and soften the onion, celery, carrot and garlic.
  2. Add the lentils and the chilli flakes and mix well, heating for a minute or so.
  3. Add the crème fraîche and simmer for a couple of minutes to reduce.
  4. Season with salt and pepper to serve.

That’s it. Told you it was easy. Let me know what you think.


Written by michelle

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