Get all hot and sizzling as you taste something soft and succulent. And, munch.
Puy lentils with fiery habanero chilli, tart pineapple, sweet plum tomatoes, bitter parsley and citrusy lemon; Puy Lentils with Pineapple and Roasted Tomatoes.
This dish will overthrow any belief that vegan food can’t be simple to rustle up.
- When you fancy a winter salad that’ll have you all heated up as you take a bite
- When you’ve got a Games night with the lads and need a dish that’ll have all fired up for a winning spree
- When you’ve got a Mexican night and only puy lentils will abate your hunger for something groovy
Puy Lentils with Pineapple and Roasted Tomatoes was inspired when creating a fakeaway while at home – a bit of spicy citrusy habanero chili with pineapple and roasted tomatoes.
Puy lentils are small, green and speckled blue and have a peppery taste, rich in dietary fibre and good for our digestive system. They are a variety of lentil that come from the Le Puy region of France having grown in the same region for over 2000 years, grown in volcanic soil.
I purchase my habanero chilli from a quaint Mexican supermarket near Warren Street in London, called Mestizo Market which can be found here.
Puy Lentils with Pineapple and Roasted Tomatoes is vegan.
- 200g plum tomatoes
- 2tbs olive oil
- 200g puy lentils
- ½ pineapple
- ½ habanero chilli, deseeded (optional)
- Few sprigs of parsley
- ½ lemon, juice
- Pinch of salt
- Soak the puy lentils overnight or for about 8 hours.
- Pressure cook the puy lentils for about 20 minutes. Set to one side.
- Preheat oven to 180 degrees Celsius, or if a convection oven to 160 degrees Celsius.
- Halve the plum tomatoes and place in a baking tray with the olive oil. Roast in the oven for about 20 minutes.
- Skin the pineapple and dice and place in a large mixing bowl. Add in the puy lentils, tomatoes and chilli. Deseed the chilli though, Mix well and transfer to a serving bowl.
- Drizzle over the lemon juice and garnish with parsley.