This recipe is brought to you from the cliffs of Loleta, in Northern California. I am sitting on a yacht, traversing the Atlantic, very bored and very much missing cooking. I found these pictures whilst scrolling through my photos from the road trip in Bambi the ambulance so I thought I would share! After driving for a few hours north towards Oregon, we decided to stop in Loleta for Lachie as he wanted to surf and this was supposed to be a great surf spot. We parked the van on top of the cliffs ready to camp for the night, so Lachie could run down in the morning for a quick wave.
The sunset was absolutely breathtaking, and with the cool and crisp breeze blowing from the sea, there was only one dish I wanted to warm me up: lentils. My mother has made lentils this way since I was a child, although there was always lardons and a big German sausage added to the mix! Lentils are quite the staple in French households – it’s dishes like this which really take me back to my childhood.
For this recipe you will need;
3 Garlic cloves, crushed
1 brown onion, chopped
3 large tomatoes (4 large Roma tomatoes works great), chopped
2 medium potatoes, cubed
2 medium carrots, chopped
A few stalks of celery, chopped
1 cup dried green lentils, rinsed and sifted through for rocks
2 cups chicken stock
Thyme, rosemary, parsley, salt and pepper to taste
Heat oil in a deep pot and all the vegetables except for the garlic and tomatoes (which I know is a fruit anyway but to be clear!). Cook for a few minutes, stirring occasionally, until lightly browned. Add garlic, stir and cook a further two minutes before adding the tomatoes and repeating. Add the dried lentils and stir to coat them in the oil, tomato and vegetable mixture. Cook for a minute or so before adding 1.5 cups of stock, as well as the herbs. Cover and bring to a boil. Lower the heat and leave to simmer, uncovered, about 30-40 minutes, or until the potatoes and lentils are cooked through. You can add the other 1/2 cup of stock if it looks like the water is evaporating too much. Add salt and pepper to taste!
This recipe is so cheap and so easy to make. I made this one exactly as in the pictures – on a camp stove with my one medium pot and my pocket knife. Just a matter of chucking it in the pot and enjoy a glass of wine while watching the sunset 🙂
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