Spiced lentils with crème fraîche from Matt Tebbutt's Pub Food: 100 Favourites, Old and New (page 72) by Matt Tebbutt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soured cream for crème fraîche, and Umbrian lentils for Puy lentils.

  • et12 on March 07, 2026

    I didn’t have any celery so I small diced a carrot instead and it worked out well. A very comforting dish, highly recommend with the bacon.

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