In reply to ow arm:
Sorry, I can't find a direct link, however, here's the recipe. I made it again last night so that our lass and I have lunch sorted and I've frozen half for a later date. It's absolutely scrummy. bon appetite...
Marcus Waring's herbed lentils
75 g puy lentils
375 ml vegetable stock
1 small carrot (washed and cut into chunks)
1 small onion (peeled and cut into chunks)
½ small leek (washed & cut into rounds)
½ celery stick (washed & roughly sliced)
2 sprigs fresh thyme
1 large shallot (peeled and finely chopped)
½ small carrot (peeled and finely chopped)
¼ celery stick (washed and finely chopped)
50 g butter (cut into small dice)
2 tbsp chopped coriander
Rinse the lentils thoroughly, then cover with cold water in a small pot and bring to the boil. Do not add any salt at this stage as they would harden. As soon as they are boiling, take off the heat, drain and rinse thoroughly again.
Return the lentils to the pot, with the roughly chunked vegetables and the thyme, and cover with 250 ml of the vegetable stock. Bring to a rolling boil, then simmer for 5 – 8 minutes until half-cooked. Remember they will go through a second cooking phase.
Drain the lentils, remove the thyme and vegetables and discard them. Return the lentils to the pot, add the remaining vegetable stock and the finely chopped vegetables, heat up and simmer for 10 minutes, or until there is about half as much liquid as legumes. Keep warm. Just before serving, stir in the butter and coriander and divide between plates.