Eating In

15g (½oz) butter
1 small onion, finely chopped
1 medium carrot, diced
1 stick celery, diced
1 clove garlic, finely chopped
300g (10½oz) Puy lentils
675ml (1¼ pints) stock
3 sprigs thyme
2 bay leaves
200ml (7fl oz) double cream
2 tbsp Dijon mustard
squeeze of lemon, to taste
1 tbsp parsley, finely chopped
Heat the oil or butter in a saucepan and gently sauté the onion, carrot and celery until it beginning to soften. Add the garlic. Cook for a further 2 minutes, then add the lentils, stock and herbs. Bring to the boil, then lower to a simmer and cook until the lentils are just tender and the stock has been absorbed. If they’re tender before the stock is absorbed, drain them. Whisk together the cream and mustard in a small saucepan until smooth, then heat until boiling. Pour into the lentils. Add a squeeze of lemon, some pepper and the parsley. Taste for seasoning and serve