Cardoons with Lentils from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Wa
Simple and satisfying, this dish uses just a few ingredients to make a hearty vegetarian meal. Or serve it as a side dish for roasted meat – it’s particularly good with lamb.
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Ingredients
- 600 g cardoons cut crossways into 1–1.5cm crescents
- 400 g onions, thinly sliced
- 250 g Puy or green lentils, rinsed in a sieve under cold water
- glass of dry sherry (optional)
- 4 garlic cloves, skin on, halved crossways
- olive oil
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