Braised Lentils
Published: September 7, 2024 | Total Time: 55 min
* recipe image may have been created by generative AI
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Ingredients
| 2 tbsp Butter |
| 2 tbsp Olive Oil |
| 2.5 cup Diced Onion, peeled and diced |
| 2.5 cup Diced Carrot, peeled and diced |
| 2.5 cup Diced Celery, diced |
| 1 to taste Salt, to taste |
| 6 sprigs Fresh Thyme |
| 1 to taste Ground Black Pepper, to taste |
| 786 g Beluga Lentils |
| 8 cups Stock (veggie, chicken, beef, etc.) |
| 1 tbsp Champagne Vinegar |
| 2 tbsp Chopped Italian Parsley |
Directions
- Heat butter and olive oil in a saucepan over medium heat. Add diced onion, carrot, celery, and a pinch of salt.
- Cook and stir the vegetables for about 10 minutes until softened and the onion is translucent.
- Reduce the heat to low, and add thyme sprigs and ground black pepper to taste. Stir in the lentils until they are well coated.
- Pour in the chicken stock and bring the mixture to a gentle simmer.
- Cover the saucepan and cook for about 35 minutes, checking occasionally, until the lentils are tender and have absorbed all the liquid.
- Remove from heat, discard the thyme stems, and stir in the chopped parsley and Champagne vinegar.
- Adjust seasoning with additional salt and pepper if needed before serving.
I've adjusted this recipe to fit into a 6 qt pot comfortably, as well as to accomodate exactly 2 qts of stock from the store. Adjust higher or lower as needed.