Braised Lentils
Prep time
Cook time
Total time
This hearty, rustic side dish is as easy as they come - brown lentils simmered in classic Mediterranean flavours until tender. The dish is finished with a dollop of Dijon, a splash of balsamic and a sprinkle of parsley to add a fresh, tangy contrast to the rich, earthy flavour of the lentils.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 can condensed reduced-sodium chicken or vegetable broth
- ¾ cup water
- ½ cup dry red wine
- 1 cup dried brown lentils, rinsed and picked over
- 1 bay leaf
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat the oil in a medium saucepan set over medium-high heat. Add onion, celery, carrot and garlic, and cook, stirring occasionally, for about 5 minutes or until onions are soft and translucent.
- Stir in the chicken broth, water, wine, lentils and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the lentils are very tender and most of the liquid has been absorbed.
- Remove bay leaf and discard. Stir in balsamic vinegar and mustard, and adjust seasoning to taste with salt and lots of fresh ground black pepper.
- Serve warm or at room temperature with a generous sprinkling of fresh parsley.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/nothing-fancy-braised-lentils-for/