Lentils, Peas, Asparagus and Broad Beans

by Samuel & Samantha Clark from Moro Easy

Packed with lightly blanched seasonal vegetables and filling lentils, this fresh herby dish is a bright addition to a Spring roast.

From the book

Moro Easy

Samuel & Samantha Clark

Moro Easy

120 recipes for quick lunches, simple suppers, and dinner parties

A celebration of Spanish and North African flavours, with easy to follow recipes

Simple, seasonal produce and simplified but impactful flavour pairings

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Moro Easy

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Available to download for 99p. UK customers only.

Introduction

The lentils seem to enhance the flavour and texture of the spring vegetables in this recipe. We recommend this with turbot with anchovy, rosemary, sea bass with migas, lemon zest, garlic and parsley, mackerel with tomato, olive and sherry vinaigrette, roast chicken, roast shoulder of pork marinated or a soft goat‘s cheese.

Ingredients

170g	small green or brown lentils, rinsed and drained
½ stick	celery
2	garlic cloves, halved
1 tbsp	finely chopped rosemary
3	sage leaves (optional)
4 tbsp	extra virgin olive oil
juice of ½	lemon
150g	podded broad beans
200g	petit pois or peas (frozen are fine)
8	green asparagus spears, woody ends snapped off, cut into 2cm lengths
2 tbsp each	roughly chopped basil, tarragon, mint and dill + extra sprigs for garnish

Method

Place the lentils, celery, garlic, rosemary and sage (if using) in a saucepan, cover with water and bring to a gentle simmer for 15–20 minutes, until the lentils are tender but have not lost their shape. Pour off the cooking liquid until just under the level of the lentils and remove the aromatics. Add the olive oil and lemon juice, and season well with salt and pepper.

Meanwhile, bring a large pot of unsalted water to a rolling boil. First blanch the broad beans for a couple of minutes until tender, then remove with a slotted spoon and cool in a colander under running water. If the broad beans are large and the pale outer skins are tough, remove the outer skins. Add salt to the boiling water and blanch the peas and asparagus separately, cool as before, then set aside.

To finish, add the blanched vegetables and chopped herbs to the lentils and serve with the extra herb sprigs on top.

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Moro Easy

A celebration of Spanish and North African flavours, Moro Easy takes its cue from the laid-back approach to cooking that underpins each of these cuisines, leaving the hard work to simple, seasonal produce and simplified but impactful flavour pairings. Starting as it means to go on with a chapter of delicious morsels on toast (think slow-cooked minty courgettes with a sliver of nutty jamón and a generous drizzle of olive oil), Moro Easy moves on to recipes for egg and dairy-based dishes, simple salads, easy vegetables, rice, grains and pulses, fish, meat, one-pot recipes and simple desserts. At once simple and stylish, this versatile collection of 120 sun-soaked recipes not only promises ideas for quick lunches and simple suppers but can be relied on for plenty of inspiration for your next dinner party menu too.

Available to download for 99p. UK customers only.