All-Purpose French Lentils
Posted By Lia Huber On January 29, 2010 @ 4:14 pm In Beans & Legumes,Nourishing, Fast, Fresh Recipes,Type of Food | 7 Comments
This lentil recipe is the little black dress of dinner. Toss a cup or two with a frisee salad. Serve it as a side with duck confit, or roasted or grilled salmon Or top a bowl with some honey-ginger carrots to make them the star of the show. Leftovers make a fab lunch, gently warmed and sprinkled with a little crumbled goat cheese or feta.
Ingredients
- 1 cup Lentilles du Puy (or sprouted green lentils)
- 1 tablespoon olive oil
- 1 cup peeled, finely diced carrot
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced green pepper
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Sea salt and freshly ground black pepper
Instructions
Place lentils in a medium saucepan and cover with 2 inches of cold water. Bring to a lively simmer and cook, uncovered, for 20 minutes. Strain and return to pot.
In the meantime, heat the oil in a medium sauté pan over medium-high heat, and sauté carrot, onion, celery, green bell pepper and garlic for 5-8 minutes, until deep golden brown but not mushy. Stir into lentils with vinegar, honey, salt and black pepper ,and up to a quarter cup of juice from any meat or poultry being served with the lentils (like duck). Cook over medium heat for 3-5 minutes to marry flavors.
Serve warm or cold.
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