Shopping Cart


Posted by Eleanor Ozich on

An old faithful recipe that I continue to make time, and time again. Gentle, soothing and full of soul, these lentils are slow braised in a rich tomato sauce, and are touched with a little preserved lemon. 

2 tbsp butter or olive oil
1 brown onion, diced
4 cloves of garlic, roughly chopped
a large handful of fresh thyme, roughly chopped
2 tbsp preserved lemon, finely sliced
1 can of lentils, drained and rinsed
2 cans chopped tinned tomatoes
a large handful of fresh basil, roughly chopped
grated parmesan to serve
sea salt & ground pepper


Melt the butter or olive oil in a large saucepan on medium heat. Add the onion, garlic and thyme, then cook while stirring, until soft and slightly browned. Add the preserved lemon, lentils, and tomatoes then bring to a soft simmer.

Cook for a further twenty minutes, or until thick and pulpy. Stir in the basil, then season generously with sea salt and pepper. Serve with a sprinkling of basil, grated parmesan, and a drizzle of extra virgin olive oil.

Serves 2

Older Post Newer Post

1 comment

  • Sophie Johnston on

    Just made this (with parsley instead of basic – come on summer!) and it’s delicious. Yum

Leave a comment

Please note, comments must be approved before they are published.