Lentils, Broad Beans and Potatoes

I had a bit of duck fat left over to cook those potatoes. If you have never cooked with duck or goose fat, have a go with some potatoes! Tasty result guaranteed!

Ingredients:

• Potatoes: 150g, sliced (kipfler a good option, no need to peel, just brush and rinse)
• Broad beans: 100g, thawed and peeled
• Lentils: brown 200g
• Cauliflower: 150g, cut in florets
• Onion: 1, chopped
• Garlic: 2 cloves crushed
• Parsley: a few sprigs, chopped
• Olive oil: 3tbsp (or some duck/goose fat also)

Preparation: 10min, Cooking: 45mins

1. Place potatoes and fat of choice in a pan and cook until soften and golden over medium/low heat
2. In a Different pot, put onion garlic and olive oil, and stir over low heat to soften
3. Add lentils, stir for 1 min, then cover water (twice the amount of lentils)
4. Bring to the boil, then reduce and let cook for about 30min.
5. Add cauliflower florets, cook a further 5 mins.
6. Add broad beans, and potatoes mix well until broad beans are hot.
7. Serve at once.

Bon appétit.
You can grate blue cheese on top for a bit more oomph, by the way since your kids probably like vegemite, blue cheese is not that an unusual option!
You can also poach some eggs for added smoothness.

#lentils #duckfat #vegetarian