Lockdown Dinners: Lentils with Black Pudding Recipe

Peel the shallots and cut them in half, keeping the head end intact for roasting.

Heat a pan and add a splash of oil.

Add the halved shallots to the pan and cook until caramelized, about 5-10 minutes.

Add a few knobs of butter to the shallots as they caramelize.

Crush the garlic but do not add it to the pan yet; wait until the shallots have more color.

Dice the carrot into even chunks for even cooking.

Once the shallots are caramelized, remove them from the pan.

Add the diced bacon to the pan to render the fat and drive flavor.

Add another knob of butter to the bacon in the pan.

Dice the celery and add it to the pan with the bacon.

Once the bacon is cooking, add the crushed garlic to the pan.

Stir everything together and season with a good pinch of salt to draw moisture from the veggies.

Chop fresh thyme and add it to the pan, or use dried herbs if preferred.

Add the caramelized shallots back to the pan and stir.

Crumble a veggie stock cube into the pan for flavor.

Add water to the pan to steam the vegetables and cook them down, about 4-5 minutes.

In a separate pan, fry the black pudding until crispy on both sides.

Add the pre-cooked lentils to the pan with the vegetables and stir.

Bring the mixture to a boil and reduce it down, adding more water if necessary to prevent sticking.

Once the black pudding is crispy, add a big knob of butter to enrich the sauce and stir gently.

Finish with a splash of red wine vinegar to lift the flavors.

Equipment Needed

Spice Level:

Dietary

Allergens