About this recipe:Dainty dark-green puy lentils are regarded as the best-tasting lentils and they cook the fastest, too. For a midweek treat, serve them with fresh scallops, jazzed up with a little curry spice, and rice or bread.
200g Puy lentils
400ml boiling water or stock, made with a stock cube
1 small carrot, peeled and chopped
1/2 small fennel bulb, thinly sliced
1 shallot, sliced
1 tsp mild curry powder
400g fresh scallops, rinsed and dried with kitchen paper
2 tbsp extra virgin olive oil
1 tsp grated lemon zest
2 tbsp lemon juice
3 tbsp fresh parsley, chopped
200g bag of salad leaves (such as spinach, rocket and watercress)
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Method Prep:10min › Cook:17min › Ready in:27min
Cook the lentils: Put the lentils into a pan with the boiling water or stock, the carrot, fennel and shallot. Bring back to the boil, then cover and simmer gently for 12-15 minutes or until the lentils are just tender and most of the liquid has been absorbed. Drain the lentils, leaving just enough liquid to moisten.
Prepare the scallops: While the lentils are cooking, put the curry powder and a little fine sea salt on to a plate and roll the scallops in the mixture to coat lightly.
Dress the lentils: Season the lentils and mix with half the oil. Mix in the lemon zest and juice, and the parsley. Divide the lentils among four warmed plates and scatter the salad leaves on top.
Cook the scallops: Heat the remaining olive oil in a large nonstick frying pan and add the scallops in a circle in the pan. Cook for 1-2 minutes, then turn the scallops over in the same order in which you placed them (to ensure even cooking). Cook for 1 minute, then immediately remove and place on top of the lentils. Serve.
Puy lentils come from a defined area in France and have their own appellation contrôlée. Canadian lentilles vertes are similar. This recipe would also work well with the slightly larger green or brown continental lentils, which are much cheaper but take a little longer to cook (up to 25 minutes, depending on size). All lentils can be cooked without pre-soaking.
…or try this
Cook the lentils as for step 1 above, then dress with 3 tbsp vinaigrette and leave until cold. Serve as a salad mixed with cold cooked rice, chopped vegetables or pasta.