Braised Lentils
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 cup dried lentils, rinsed and drained
- 1⁄2 small onion
- 1 celery rib
- 1 small carrot
- 2 bay leaves
- 1 teaspoon vegetable oil
- 4 slices smoked bacon, diced
- 1⁄4 cup carrot, finely diced
- 1⁄3 cup leek, finely diced
- 1⁄3 cup onion, finely diced
- 1 garlic clove, finely minced
- 1⁄4 cup white wine
- 1 cup chicken stock
- 3 tablespoons butter
- 2 tablespoons creme fraiche (can use Sour Cream as substitute)
- 1⁄4 cup chopped parsley
directions
- Pre-Cooking Lentils.
- 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
- 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
- Braising Lentils.
- 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
- 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
- 3. Add wine to deglaze, scraping any crispy brown bits.
- 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
- 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.
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Reviews
-
The flavors are wonderful in this recipe. I did a few things a little differently. We like our lentils a bit more firm so I skipped the first boil, and instead put all those ingredients and the uncooked lentils into the stage 2/bacon-fennel mix after that was deglazed, and cooked it all in broth, no water. Thanks for sharing this.