Author Notes
I love all types of lentils -- this is simple and goes well as a bed for roasted salmon and a port wine sauce. New Year's Day...or any day... As a bit of trivia, Italians believe that eating lentils on New Year's Day brings prosperity in the year to come. —CeCeH
Ingredients
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1 2/2 cups
French green lentils
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1 tablespoon
olive oil (extra virgin)
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1
onion, peeled and chopped
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1
carrot, peel and chopped
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1
celery stalk, peel and chopped
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2-3
garlic cloves, peeled and minced
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dash
of salt
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2 cups
home-made vegetable broth
Directions
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Pick over and rinse lentils
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Heat oil in medicum saucepan over medium heat. Add onion, carrrot celery garlic and salt and cook stirring occasionally until vegetables are soft--about 10-15 minutes.
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Add lentils and stock to cover. Bring to a simmer. Reduce heat to medium and simmer until stock is absorbed by the lentils--about 20-30 minutes. Add salt and more stock so lentils are coverd again. Continue cooking until lentils are tender, about 20-30 more minutes.
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Serve warm, or at room temperature or as a bed for baked salmon and port wine sauce, or baked salmon and chive oil, or ...anything...
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