Today the weather has turned cool, so I decided to cook some green lentils or as the French call them ‘les lentilles de Puis’. They are not just delicious, but a source of protein and minerals, so very good for you as well.
The lentils can be prepared in advance and then just heated up and being a one pot dish, so easy to prepare.

for 4 people
• 500gr green lentils
• 2 leeks thinly, sliced
• 2 carrots, diced
• 3 young celery stalks, sliced
• 2 turnips, diced
• 3 potatoes diced
• 1/2 a small butternut pumpkin, diced
• fresh sage, Italian parsley, bay leaf
• 1 chili (optional)
• 1 to 1 1/2 liters of strong chicken stock

• in a little butter and oil cook the leeks until soft and sweet
• add all the other vegetables and herbs
• cook for a few more minutes

• add the chicken stock and the lentils
• cook for about 20 minutes on low heat or until the lentils are just soft
• stirring from time to time
• taste for seasoning

• once the lentils have cooked, I love to mix through
• two big handfuls of fresh baby spinach
• let them just wilt with the heat
• add 2 tablespoons of virgin olive oil

• if you want your meal to be a little more substantial you can serve a few slices of leg ham with the lentils