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Moroccan · Side

Lentil Medley in preserved lemon and olive

A golden take on Lentil Medley, built on preserved lemon and olive and finished the way we like it. Ready in about 35 min and easily enough for 6 people.

4.4 from 3,274 cooks
Prep10 min
Cook25 min
Serves6
LevelEasy
Free to cook
Lentil Medley in preserved lemon and olive
Method

How to cook it

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the lentil dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the dried lentils and crisp until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the harissa and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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