You will need a pestle and mortar or spice grinder
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Place the cumin, coriander and fennel seeds in a small frying pan and dry roast them over a high heat. Once the seeds start to pop, take them off the heat and grind them to a powder in a pestle and mortar. Put them in a saucepan with the Puy lentils, red split lentils, cherry tomatoes, garlic and vegetable bouillon, and cover with water. Bring to the boil and simmer for 20-25 minutes, until the Puy lentils and the red split lentils are both soft.
While still hot, add the grated carrot, sliced cavelo nero and chopped coriander. Season well with salt and pepper and leave to stand for 3 minutes for the vegetables to wilt. Add the lemon juice. Taste and adjust the seasoning to your liking.
DOWNLOAD OR PRINT RECIPE HERE.
The Puy lentils will take longer to cook than the split lentils and it’s this contrast in texture, and the aromas of the fresh coriander, spices and lemon juice, which make the meal interesting.”