Simple Braised French Lentils

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 15 minutes
• เวลารวม: 40 minutes

ส่วนผสม

2 tablespoons olive oil

1 onion, diced (or sub 1 large leek)

1 cup diced celery (or fennel bulb)

1 cup diced carrot (or beet!)

3-4 garlic cloves, rough chopped

1 1/2 cups dry French Green Lentils (Le Puy, or small black lentils- beluga, caviar, etc.)

1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)

4 cups veggie or chicken stock (or water and 1 bouillon cubes)

1 teaspoons salt

1/2 teaspoon mustard- whole grain or dijon (optional)

4-5 sprigs fresh thyme (or 1 teaspoon dried)

2 bay leaves

วิธีทำ

Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.

Add the wine. Let this cook-off, about 2 minutes.

Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.

When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.

Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. 😉

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: ¾ cup
• แคลอรี่: 177
• ไขมันทั้งหมด: 4 g
• ไขมันอิ่มตัว: 0.6 g
• ไขมันทรานส์: 0 g
• คอเลสเตอรอล: 0 mg
• โซเดียม: 613.9 mg
• คาร์โบไฮเดรตทั้งหมด: 27.2 g
• ใยอาหาร: 5 g
• น้ำตาลทั้งหมด: 2.5 g
• โปรตีน: 9.4 g