Spinach & Sage Fritters with Creamed Lentils
Created by Arthur Potts Dawson just for us – crispy, herby fritters perched on a bed of creamy, aromatic lentils. Who needs meat?
Ingredients
For the creamed lentils:
- 500g brown lentils
- 2 carrots, finely diced
- 3 celery sticks, finely diced
- 1 onion, finely diced
- 30g garlic
- 4 bay leaves
- 3 sprigs of thyme
- 1ltr vegetable stock
- 1ltr water (to top up lentils if needed)
- 300ml Double Cream
- 100ml tomato puree
- Juice ½ lemon (20ml)
- 300ml white wine
- 2 tbsp olive oil
For the fritters:
- 200g spinach leaves, chopped
- 20g fresh sage leaves, finely chopped
- 200g flour
- 300ml Semi-Skimmed Milk
- 1 tbsp baking powder
Try it with...
Method
For the creamed lentils:
- Chop the garlic and finely dice the onion, celery and carrot (the vegetables should be the same size as the lentils).
- Gently heat in a large saucepan 50ml olive oil and sweat the vegetables for 5 minutes, add the bay leaves and thyme.
- Next add the washed lentils and cook for a further 5 minutes, stirring almost constantly, then add the white wine.
- Stir and cook for 4 minutes, add the tomato puree and vegetable stock.
- Turn down the heat until just simmering and cook until most of the stock has been absorbed.
- At this point add the water and allow to simmer until the lentils are cooked. If the water evaporates to a level below the lentils top it up until the water just covers them again.
- When the lentils are soft to the bite add the lemon juice and season with salt and pepper.
- While still hot add the cream.
For the fritters:
- Mix all of the ingredients into a soft dough.
- Fry spoonfuls of the dough in hot oil to form fritters and remove from oil once lightly browned.
- Sprinkle with salt to taste.
- Serve the fritters on top of the lentils with a wedge of lemon and some rocket leaves.
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