Sweet and sour beluga

Beluga lentils were on the menu tonight. I couldn’t find a recipe in any of my books and invented my own. I made a sweet and sour vegetable sauce by pan frying chopped onions, peppers and pumpkin and making a sweet and sour sauce with honey (2 tablespoons) and vinegar (1 dl), star anise, ground coriander seeds, ground cloves, salt and pepper. At the same time I cooked the beluga lentils in boiling water for 20 minutes.

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I mixed the lentils with the veg, gave it a stir and put a dollop of crème fraiche and a sprinkle of chives on top.

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Simple and delicious. And there’s enough left over to turn this into a salad lunch tomorrow.

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