Eating In

15g (½oz) butter1 small onion, finely chopped1 medium carrot, diced1 stick celery, diced1 clove garlic, finely chopped300g (10½oz) Puy lentils675ml (1¼ pints) stock3 sprigs thyme2 bay leaves200ml (7fl oz) double cream2 tbsp Dijon mustardsqueeze of lemon, to taste1 tbsp parsley, finely choppedHeat the oil or butter in a saucepan and gently sauté the onion, carrot Continue reading