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 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 extra virgin olive oil
- 1 cup carrot, peeled and finely diced
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup green pepper, finely diced
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- sea salt and freshly ground black pepper, to taste
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 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 the flavors.
- Serve warm or cold.
Servings: 4
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