Puy lentils with Lamb Loin Fillets

(serves 2)
Takes 40 minutes

This is so easy & quick to do, very healthy but boy does it taste great! Trevor & I have a 'heart' rating system aka how much do we love it and this one was rated 4!
  • 25g butter
  • 1 small leek, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, chopped
  • 1/2 carrot, finely diced
  • 1 tbsp chopped rosemary & parsley leaves (save the stalks)
  • 1 stalk thyme
  • 1 bay leaf
  • 1 cup Puy lentils
  • 2 1/2 cups chicken or vegetable stock
  • 2 Lamb Loin Fillets (I use Silver Fern Farms)
  • 1 cup prepared lamb jus
  • New Zealand Redcurrant Jelly (I use Barkers)
  1. Melt butter in a large saucepan & gently cook the leek, celery, garlic, carrot & chopped herbs with a lid on for about 10 minutes or until soft but not browned.
  2. Tie the thyme, parsley stalks & bay leaf together with kitchen string & drop into the pot.
  3. Add the lentils & stock. Bring to the boil & simmer uncovered, stirring occasionally for 25-30 minutes.
  4. Get the loin fillets ready by seasoning to taste. When the lentils have 10 minutes to go pan fry for 3-5 minutes each side depending on how you like your lamb cooked. Remove from pan & rest under foil for at least 5 minutes before slicing in half.
  5. Warm the jus & serve alongside with redcurrant jelly. Bon app├ętit!



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