BEER-BRAISED LENTILS

Beer-braised lentils image

This Puy lentil side dish is special enough for a dinner party - perfect with Tom Kerridge's salt-baked lamb shanks

Provided by Tom Kerridge

Time 45m

Number Of Ingredients 7

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Ingredients

2 tbsp olive oil
lamb trimmings from the shanks (if you have it - see Goes well with), finely diced
4 banana shallots , halved and finely sliced
200g puy lentils
175ml wheat beer
600ml lamb or beef stock
2 tbsp picked thyme leaves

Steps:

Heat the oil in a flameproof casserole dish over a high heat, add the lamb trimmings (if using) and cook until crisp. Remove using a slotted spoon and set aside. Keep the dish on the heat but reduce to the lowest setting, add the shallots and cook for 15 mins.
Tip in the lentils and stir well to coat. Pour over the beer and let it bubble until almost all of it has evaporated. Return the crispy lamb trimmings to the dish (if using), add the stock and stir through the thyme. Simmer gently for 25 mins or until the lentils are just cooked. Pop on a lid and set aside, then reheat when the lamb is ready.

Nutrition Facts : Calories 340 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium