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.
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