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.
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
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.
Serves 4
