Sunday, 3 November 2013
Autumnal lentil and bean casserole with haloumi
tin of green lentils
Felt like something quite autumnal, and this really fit the bill. It was delicious.
As to recipe - usual stuff, soften oniond in olive oil, Add garlic, a bayleaf and a teaspoon of dried rosemary, Add chopped veg and white wine, simmer until a bit cooked. Tip in tin of green lentils and stir in a big spoonful of grainy mustard and some chopped fresh tomatoes. Simmer again, seasoning as you go and adding water if it gets a bit dry. It's ready when the veg is soft but lentils still hold their shape.
Fry haloumi in hot dry pan until coloured on both sides.
Scoff. This was really, really delicious.