Green Lentils Recipe
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Green Lentils
This recipe was originally made by Tom Colicchio (Craft Restaurants) at the 2010 Food 7 Wine Classic at Aspen. It is a great, quick recipe for green lentils. Can be served warm, or at room temperature.
ingredients:
1-1/2 cups Madeline Petit French Green Lentils
1 tablespoon Essential Pantry rice bran oil
1 onion - peeled and coarsely chopped
1 carrot - peeled and coarsely chopped
1 stalk celery - coarsely chopped
1 leek - white part trimmed and coarsely chopped
1 garlic clove - peeled and minced
Trapani Fine sea salt
1-1/2 cups chicken stock
directions:
1. Rinse the lentils thoroughly, discard and stones you find.
2. Heat the oil in a medium saucepan over medium hear until it slides easily across the pan. Add the onion, carrot, celery, leek, garlic and salt. and cook, stirring occasionally, until the vegetables soften, about 15 minutes. Add the lentils and enough stock to cover (about 1 cup) and bring to a simmer. Reduce the heat to medium-low and gently simmer until the stock no longer covers the lentils, about 30 minutes. Add salt and enough stock to the lentils are once again covered (about 1/2 cup). Continue cooking, adding stock if necessary, until the lentils are tender, about 30 minutes more. Discard the aromatic vegetables and serve the lentils warm or at room temperature.
serves 4
This recipe was originally made by Tom Colicchio (Craft Restaurants) at the 2010 Food 7 Wine Classic at Aspen. It is a great, quick recipe for green lentils. Can be served warm, or at room temperature.
ingredients:
1-1/2 cups Madeline Petit French Green Lentils
1 tablespoon Essential Pantry rice bran oil
1 onion - peeled and coarsely chopped
1 carrot - peeled and coarsely chopped
1 stalk celery - coarsely chopped
1 leek - white part trimmed and coarsely chopped
1 garlic clove - peeled and minced
Trapani Fine sea salt
1-1/2 cups chicken stock
directions:
1. Rinse the lentils thoroughly, discard and stones you find.
2. Heat the oil in a medium saucepan over medium hear until it slides easily across the pan. Add the onion, carrot, celery, leek, garlic and salt. and cook, stirring occasionally, until the vegetables soften, about 15 minutes. Add the lentils and enough stock to cover (about 1 cup) and bring to a simmer. Reduce the heat to medium-low and gently simmer until the stock no longer covers the lentils, about 30 minutes. Add salt and enough stock to the lentils are once again covered (about 1/2 cup). Continue cooking, adding stock if necessary, until the lentils are tender, about 30 minutes more. Discard the aromatic vegetables and serve the lentils warm or at room temperature.
serves 4
