Braised Black Lentils
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
65
Sweetness
65
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Butter1 tbsp
Olive Oil1 cup
Onion (diced)1 cup
Carrot (diced)1 cup
Celery (diced)6 sprigs
Thyme (fresh)1 cup
Lentil (beluga)1.75 cups
Chicken Stock1 tbsp
Champagne Vinegar2 tbsps
Italian Parsley (chopped)Directions:
1
Melt butter in olive oil over medium heat in a saucepan
2
Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes
3
Reduce heat to low and add thyme sprigs and pepper
4
Stir in lentils until well coated
5
Add chicken stock and bring to a gentle simmer
6
Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes
7
Remove from heat and discard thyme stems
8
Stir in champagne vinegar and parsley
9
Season with salt and pepper to taste