Balsamic Lentils

This recipe is the fancy version of what I take to work for lunch. Lentils plain and simple cooked in a nice stock with salt & pepper; utterly delicious.

Serve with cauliflower puree and steamed broccoli or asparagus. Nice also with crusty bread, salad and a glass of red!


1.5 cups dry French green (Le Puy) lentils, rinsed
5 cups water or vege stock
2 large garlic cloves, scored
2 onions, halved, thinly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt

Cauliflower puree

1 cauliflower, chopped
1.5 cup plant milk
Splosh of olive oil (optional)


Place the rinsed lentils, scored whole garlic cloves and water/stock in a medium pot. Cover and bring to the boil. Once boiling reduce heat to low and simmer for ~ 20-25 minutes. You want the lentils completely soft and yet still retaining their shape. Drain when done and discard garlic.

While the lentils are cooking, place onion, oil & balsamic vinegar in a large frying pan and cook over medium heat, stirring at times. Add a few pinches of salt. Saute the onions for about 20 minutes until deep brown and the liquid reduced. You want them a caramelised and a little crispy in places. Remove from heat.

Drain the lentils and mix well into the onion. Add more salt, a splash more balsamic vinegar and drizzle of olive oil.

Cauliflower puree

Cover cauliflower in water and bring to boil. Simmer until tender ~ 10 minutes. Drain and process until smooth in food processor with plant milk and olive oil, if using.

You may also like:

Bean stew cooked in wine

Easy lentil soup

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