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Lentils with smoked tea alongside a malt!
27 Apr 2017

Here is an idea for warm home food, things one cannot find at a linen table restaurant but probably like me, reminiscing of Asian street food experiences while on travels. So get your earthy bowls and wooden spoons and spin around this idea.

Chop some carrots, onions, celery, potatoes and garlic and sweat in an oily deep pan with fresh thyme, a couple of sage leaves and bay leaves. Add some water the lentils and some tea bags of Lapsang Souchong to boil till cooked at low heat for about 50 minutes. Remove the tea bags and add some finely chopped red tomatoes, coriander and parsley leaves and simmer for another few minutes.

Enjoy it with warm fresh bread and a good spread of anchovy butter or horseradish cream and perhaps a malt whisky! 

 

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