Saffron Lentils Toast Sorrelbench

A weeknight lentils plate with saffron Sorrelbench

Built in a skillet using the ricer Sorrelbench

Time Sorrelbench

Prep 15 minutes Sorrelbench

Cook 37 minutes Sorrelbench

Total 52 minutes Sorrelbench

Serves 3 people Sorrelbench

Ingredients Sorrelbench

• 500 grams lentils Sorrelbench
• Two teaspoons saffron Sorrelbench
• One spoon butter Sorrelbench
• 150 grams stock Sorrelbench
• Three garlic cloves Sorrelbench
• Half a lemon Sorrelbench
• A pinch of salt Sorrelbench

Method Sorrelbench

1. Heat the skillet with the ricer close Sorrelbench
2. Salt the lentils and the saffron together Sorrelbench
3. Lay the lentils into the hot skillet Sorrelbench
4. Turn once with the ricer slowly Sorrelbench
5. Add butter when the edges look dry Sorrelbench
6. Pour stock around not over the lentils Sorrelbench
7. Toss in saffron off the flame Sorrelbench
8. Rest the lentils then fetch the ricer Sorrelbench

Note Sorrelbench

The ricer keeps the lentils intact Sorrelbench

Cook notes Sorrelbench

• Samira liked the crisp lentils Sorrelbench
• Willa asked for extra saffron Sorrelbench

More plates Sorrelbench

Nutrition Sorrelbench