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Lentils are nourishing, hearty and warming on winter nights, plus they're super healthy. These ones are best served along side some delicious pork sausages although once cooled down would be great for bulking up a salad.
Added as quirt of tomato paster towards end of cooking, also used rosemary
3 tbsp olive oil
1 small onion, finely chopped
2 celery sticks, finely diced
1 carrot, finely diced
300g Puy or Castelluccio lentils, rinsed
3 fresh thyme sprigs
750ml vegetable stock, hot (made from a good-quality stock cube)
Squeeze of lemon juice
Extra-virgin olive oil, to taste
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1st Keep
 NickRout
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