Rosemary Bean & Lentil Bowl
This recipe for rosemary beans with a puy lentil crisp is a comforting and flavourful dish perfect for colder months. The shallots and garlic are sautéed until fragrant, then combined with cannellini beans, stock cube, and fresh rosemary to create a hearty bean stew. The puy lentils are roasted until crispy and served on top of the beans for added texture. Seasoned with salt and pepper, this dish is best enjoyed with a drizzle of olive oil and a side of toasted sourdough bread.
Serves: 2
50 minutes
Cook time
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Ingredients
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Ingredients:
- 2 shallots
- 3 cloves garlic
- 700g cannellini beans
- 0.5 stock cube
- 3 sprigs fresh rosemary
- 150g cooked puy lentils
- Olive oil
- Salt
- Pepper
🔄Natalia Rudin's Suggested Substitutes
Puy Lentils Green or Brown Lentils
Shallots Yellow or White Onion
Cannellini Beans Great Northern Beans or Navy Beans
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