Jan’s kitchen

Jan Inglis sends us another yummy-sounding recipe

Puy Lentils with Leeks

1 packet of Merchant Gourmet puy lentils
2 medium leeks
3 or 4 rashers of bacon, or chestnut mushrooms as a vegetarian option
Parmesan cheese

Finely cut the leeks into circles (they will disintegrate in cooking) and fry in oil.

While they are cooking, half fill a saucepan with boiling water and put in the pouch of lentils, unopened. Simmer for 10 minutes.
Fry the diced bacon or the mushrooms.
Tear open the pouch of lentils and add them to the frying pan.
Add a little salt and a good grinding of black pepper, stir and eat, with a generous sprinkle of Parmesan cheese.