Tenderstem® with Garlic Puy Lentils, Dill and Hazelnuts

Serves: 4

You will need

40g hazelnuts, halved
300g Tenderstem
1 tbsp olive oil
1 garlic clove, very finely chopped
250g pack ready-to-eat puy lentils
Pinch of sea salt
Freshly ground black pepper
1-2 tbsp lemon juice
20g dill, roughly chopped
1 tbsp extra-virgin olive oil
2 tbsp (heaped) half-fat crème fraiche


1 Preheat the oven to 180C fan/200C/gas 6. Tip the hazelnuts onto a baking sheet, place in the oven to toast for 6-8 minutes. Take out of the oven once the hazelnuts are a deep golden brown.

2 Boil or steam the Tenderstem® for about 7 minutes, until bright green and just tender.

3 Heat the olive oil in a saucepan on a low heat and then add the garlic. Stir fry for about 30 seconds, being careful not to let the garlic brown, then add the puy lentils. Stir gently for 4-5 minutes to warm through.

4 Season to taste with sea salt, freshly ground black pepper and a squeeze of lemon juice. Then add most of the dill and stir through.

5 Place the steamed Tenderstem onto a plate, and dress with the extra virgin olive oil, the remaining lemon juice, and season with sea salt and freshly ground black pepper. Tip the warm puy lentils over, dollop the crème fraiche on top, and then scatter with the hazelnuts and remaining dill. Serve immediately.

Recipe courtesy of Tenderstem®

Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola

Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins

Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup

July issue on sale 7th June

Subscribe to our newsletter