1. Rinse and dry off your lentils, then add to a baking dish with oil, salt, and some chopped fresh rosemary from one of the sprigs. Roast for 20 mins, or until crispy.
1. Fry the shallot on a medium-low heat in plenty of olive oil for 8 mins with a small sprinkle of salt. Add the garlic and fry for another 4 mins. Pour in the beans + their juices, and a little water to loosen the mixture if needed. Add the stock and rosemary sprigs.
1. Simmer for 15-20 mins, stirring occasionally. Season to taste. Remove the rosemary sprigs. Serve with the lentils, a good glug of olive oil, and enjoy with a thick slice of toasted sourdough bread.
4 Comments
###Ingredients
* 2 shallots, finely chopped
* 3 cloves garlic, minced
* 700g cannellini beans
* 1/2 a stock cube
* 3 sprigs fresh rosemary
* 150g cooked puy lentils (or 80g dried and cooked)
* Olive oil
* Salt and pepper
###Instructions
1. Pre heat your oven to 180c fan
1. Rinse and dry off your lentils, then add to a baking dish with oil, salt, and some chopped fresh rosemary from one of the sprigs. Roast for 20 mins, or until crispy.
1. Fry the shallot on a medium-low heat in plenty of olive oil for 8 mins with a small sprinkle of salt. Add the garlic and fry for another 4 mins. Pour in the beans + their juices, and a little water to loosen the mixture if needed. Add the stock and rosemary sprigs.
1. Simmer for 15-20 mins, stirring occasionally. Season to taste. Remove the rosemary sprigs. Serve with the lentils, a good glug of olive oil, and enjoy with a thick slice of toasted sourdough bread.
[Source](https://www.instagram.com/reel/C0rCy2_qFkK/)
[deleted]
Run a spell check next time
Looks really yum. That bread puts it over the top.