Name: Braised Matilda lentils
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 80 ml (1/3 cup) extra-virgin olive oil; 6 golden shallots, finely chopped; 2 garlic cloves, finely chopped; 2 celery stalks, finely diced; 100 gm flat mild pancetta, finely diced; 90 ml dry white wine; 4 thyme sprigs; 300 gm Nolans Road Matilda lentils; 1 litre (4 cups) chicken stock; ½ cup coarsely torn flat-leaf parsley

Braised Matilda lentils

Australian Gourmet Traveller recipe for braised Matilda lentils.

Serves 8

Prep

20M

Cook

Total

1H 20M

The earthiness of these gorgeous lentils is brought to the fore in a simple slow braise. If you can’t find Nolans Road lentils, you can use small green French-style lentils, but you may have to adjust the cooking time.

Ingredients

80 ml (1/3 cup) extra-virgin olive oil

6 golden shallots, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely diced

100 gm flat mild pancetta, finely diced

90 ml dry white wine

4 thyme sprigs

300 gm Nolans Road Matilda lentils

1 litre (4 cups) chicken stock

½ cup coarsely torn flat-leaf parsley

Method

Main

1.Heat olive oil in a saucepan over medium heat, add shallot, garlic, celery and pancetta and stir occasionally until very tender (10-15 minutes), then add wine and stir to deglaze pan. Add thyme and lentils and stir to combine, then add stock, bring to the simmer, then cook over low heat, stirring occasionally, until lentils are tender (30-40 minutes). Season to taste, stir in parsley and serve warm.