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:
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Potatoes: 150g, sliced (kipfler a good option, no need to peel, just brush and rinse)
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Broad beans: 100g, thawed and peeled
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Lentils: brown 200g
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Cauliflower: 150g, cut in florets
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Onion: 1, chopped
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Garlic: 2 cloves crushed
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Parsley: a few sprigs, chopped
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Olive oil: 3tbsp (or some duck/goose fat also)
Preparation: 10min, Cooking: 45mins
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Place potatoes and fat of choice in a pan and cook until soften and golden over medium/low heat
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In a Different pot, put onion garlic and olive oil, and stir over low heat to soften
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Add lentils, stir for 1 min, then cover water (twice the amount of lentils)
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Bring to the boil, then reduce and let cook for about 30min.
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Add cauliflower florets, cook a further 5 mins.
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Add broad beans, and potatoes mix well until broad beans are hot.
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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