This Spanish Galette leans on sherry and almond to do the heavy lifting. We sear the Lentil for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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