CookEat Recipe
Lentils and Peas with Thyme Yogurt
Lentils, tender peas and softened chicory are folded with crème fraîche and thyme. Serve warm over natural yogurt with crisp bread cubes.
Method
Steps
Step 1
Use canned lentils, weighed after draining and rinsing. Wash and finely slice the chicory. Wash and chop the thyme; use fresh or frozen shelled green peas, not dried peas.
Step 2
Heat 1 tablespoon olive oil in a pan over medium heat. Cook the chicory for 3–4 minutes, then add the peas and the measured 30 ml water. Cover for 3–5 minutes until tender. Uncover to evaporate excess liquid, add the lentils and warm for 2 minutes.
Step 3
Fold the crème fraîche and thyme into the vegetables off the heat. Cube the bread and toast with the remaining tablespoon oil in a pan for 4–6 minutes until crisp.
Step 4
Spread yogurt on six small plates, spoon over the warm creamy lentils and peas and scatter with the croutons. Serve immediately.
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