Balsamic Lentils and Peas


The sweetness of the balsamic vinegar and the sharpness of the lemon really brings an interesting flavour to this lentil dish, a simple recipe that is really very easy to make and tastes delicious.

Shopping List
Puy Lentils
Red Onion
Peas (frozen)
Balsamic Vinegar
Fresh Squeezed Lemon Juice
Olive Oil
Sea Salt

Cook the lentils in plenty of water (no need to soak lentils).  I use a ratio of 3:1 water to lentils, add them to boiling water, simmer, covered, until tender, which can mean anywhere from 20 to 40 minutes, depending on their age, which affects moisture content. Most likely they will be done in under 25 minutes. Check them for doneness before cooking time is up, as you don’t want mushy lentils.  Do not add the salt until just before they are ready.
While you are waiting for your lentils to cook, in a large open pan or wok, heat a little oil and then stir fry the onions until they begin to soften and become translucent.  Then add the balsamic and the lemon juice and simmer to reduce the liquid to a sticky, sweet consistency.  The amount you use will on how many peeps you are feeding and how many lentils you are using, I really like my flavours strong so I use quite a bit but you will work it out according to your taste.
I dont cook the peas, just place them in hot water until they de-frost, this will keep them juicy and crisp and fresh tasting.

When the lentils are cooked, drain and stir into the balsamic onions and then add the peas.

Cooking with ‘Leftovers’ – Lentil & Mint Pate – I usually make plenty of this recipe because it tastes amazing the next day blended into a pate – add olive oil to keep it moist, perhaps a little salt to taste and adding mint leaves as you blend can be a real taste discovery!  Enjoy your experimenting.

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  1. Pingback: Minted Lentil & Pea Pate - Travelling Yogi Chef

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