A recipe from Ricardo that can be frozen and used in recipe#340401 . Edit : I made it on Nov 26, 2008, and I used red lentils. They're smaller so it tooked only 10-15 minutes of cooking. But it was like a puree. I'm going to use half of it to do the soup that I mention in this recipe.
- Ready In:
- 2 big shallots, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 cups dry green lentils, rinsed (in the recipe it asks for green lentils Du Puy)
- 3 1⁄4 cups chicken stock (around)
- 1 bay leaf
- salt and pepper
- In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
- You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
This was tasty and very easy to prepare. I am not a lentil lover but am looking for tasty alternatives that are healthier, and budget friendly. This was not bland at all. Lots of flavor here from so few ingredients. I can see this work well as a simple soup by adding a little more broth, a great side as is or with some veggies added to it. I think this would be great as is, rolled up burrito or taco style in a tortilla. Thanks Boomette!Reply
While this. as a pilaf, is a little "bland" it does make a nice side when the rest of the meal has a ton of flavouring. Plus you could also jazz it up with the herbs of your choosing I froze the leftovers to make the suggested soup at a later date and will try to remember to redo a review at that time Made for New Kids On the Block Dec 2008 Thanks BoometteReply