Friday, January 2, 2015

Lentils

Braised Lentils

http://www.epicurious.com/recipes/food/views/Braised-Lentils-105559

Used yellow onion instead of red, omitted celery, used less broth so it wasn't soupy.

Decent recipe but not exceptional in any way

Braised Lentils

Bon Appétit  | September 2001
Locanda Veneta, Los Angeles, CA



Makes 4 servings

ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 cup finely chopped red onion
  • 2/3 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 1/4 cups dried green lentils
  • 4 cups chicken stock or canned low-salt chicken broth

preparation

Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

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