Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Warm Red Lentils

Warm Red LentilsWarm Red Lentils

These lentils are excellent with roasted fish, lamb or poultry. Serve with or without rice.


1 Cup Dry Red Lentils

2 Tablespoons Olive Oil

1/4 Cup Minced Onion

1/4 Cup Finley Diced Celery

1/4 Cup Finely Diced Carrots

2 Cups Chicken Stock

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Rinse lentils and pick out any stones.

Heat olive oil in saucepan over a medium heat. Add onions, celery, and carrots. Sauté 5 minutes until tender. Add lentils and toss well to coat. Add chicken stock and simmer, covered, 20 minutes until lentils are tender. You may need to add a bit more stock if lentil mixture seems too dry. Season with kosher salt and pepper.

Remove from heat and transfer to serving bowl.

Serve warm.

Serves 4

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria Glavin Hart