Puy Lentils, Chestnut & Sinodun Hill

This recipe is nourishing and hearty, great for rainy days when you need a little pick me up. We have used Sinodun Hill because of its light, yoghurty notes that pair perfectly with the earthy and nutty richness of the braised lentils, but you could also use Dorstone or Karst. With many varieties of mushrooms coming into season at the moment, if you can get your hands on a mix of varieties or even some wild mushrooms, they will add lovely contrasting textures. 

Ingredients

200g cavolo nero
1 leek
250g mixed mushrooms
3 garlic cloves
A glass red wine
300g Puy lentils
1 litre of vegetable stock
3 strips of lemon peel
2 bay leaves
A few sprigs of thyme
140g cooked chestnuts
Olive oil
A bunch of Parsley
Sinodun Hill

Method

Remove the cavolo nero leaves from the stalks and roughly chop. Trim the leek, cut in half lengthways and roughly slice. Heat the olive oil in a large saucepan or stock pot, then add the cavolo nero and leek. Season well and cook for around 10 minutes.

Finely slice the garlic and roughly the chop the larger mushrooms, leaving the smaller mushrooms intact. Then add to the pan and cook for a further 10 minutes.

Once the vegetables are soft and have taken on some colour, pour in the red wine and cook off the alcohol.

Add the lentils to the pan, followed by the thyme leaves, bay leaves, lemon peel and stock. Bring to a gentle simmer and cook for around 30 minutes, until the lentils are soft but still have a bit of bite.

Stir through the roughly chopped chestnuts and finely chopped parsley, and season to taste. 

Spoon the lentils into a bowl and crumble over the Sinodun Hill. Serve with a hunk of thickly buttered bread.