Slow-cooked lentils with cider & rosemary


1 tbsp olive oil

1 onion, finely chopped

1 carrot, finely diced

2 garlic cloves, finely chopped

A few rosemary stalks, leaves finely chopped

400g/ 14 oz/cups puy lentils or lentils from Aburuzzo

300 ml/10 ½ fl oz 1 ¼ cups dry cider about 900ml/31 fl oz 3 ¼ cup hot vegetable stock

Sea salt and freshly ground black pepper


1.Heat the oil over a medium heat in a large, heavy-based pan, add the onion,season with salt and pepper and cook for 2-3 minuets until softened. Stir in carrots and celery and cook for about 6-8 minuets, stirring occasionally so they don’t catch and burn. Stir in the garlic, rosemary and lentils,cider and let it bubble for a couple of minutes.

2.pour in most of the stock, let it bubble, then turn the heat down and simmer with the lid partially on for about 35-40 minuets, or until the lentils are tender. Top up with more stock as it cooks for your preferred consistency. Taste and season some more if needed.