Savory Lentils
Ingredients
For the Lentils:
1 lb green lentils, picked over for stones
1 medium carrot, trimmed and cut in half
1 medium yellow onion, halved through the root
1 medium rib celery cut in half
2 medium cloves garlic
2 or 3 sprigs rosemary, thyme, or sage (or some combination)
Salt
To Finish:
Oil for cooking
1 finely diced onion
4 cloves garlic, minced
3 finely diced carrots
1 finely diced parsnip
1 finely diced small turnip
1 finely diced celery rib
8 finely diced cremini mushrooms
1 finely diced onion
4 cloves garlic, minced
3 finely diced carrots
1 finely diced parsnip
1 finely diced small turnip
1 finely diced celery rib
8 finely diced cremini mushrooms
Seasonings, such as paprika, coriander, garlic salt, etc.
3-4 Brussels Sprouts, outer leaves peeled, and inside finely sliced
1-2 handfuls baby spinach, rough chopped
2 tablespoons unsalted butter
3-4 Brussels Sprouts, outer leaves peeled, and inside finely sliced
1-2 handfuls baby spinach, rough chopped
2 tablespoons unsalted butter
Red wine vinegar, to taste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
For the lentils:In a large saucepan, combine lentils with carrot, onion, and celery. Tie garlic cloves and herbs into a cheesecloth sachet and add to pot. Cover lentils with at least 2 inches of water, season generously with salt (the water should taste as salty as you like your food to be), and set over medium heat.
Bring to a simmer, then reduce heat to medium-low and cook at a bare simmer until lentils are just tender enough that you can smash one against the roof of your mouth with your tongue, about 25 minutes (begin checking around 15 minutes, then continue checking until lentils are perfectly cooked).
Add a handful of ice cubes or a generous splash of cold water to the bean pot to lower the water's temperature and halt cooking. The lentils can be refrigerated in their cooking liquid at this point for up to 2 days before continuing with recipe. Discard carrot, onion, celery, and herb sachet before continuing.
To finish:
Over medium heat. cook garlic until fragrant (30 seconds) and add onion. When onions are soft, add carrots, parsnips and turnips, then celery, then mushrooms, cooking each until just soft. You may want to cover the pan while cooking the carrots, etc., to encourage them to soften. Add seasonings and salt to taste.
Bring to a simmer, then reduce heat to medium-low and cook at a bare simmer until lentils are just tender enough that you can smash one against the roof of your mouth with your tongue, about 25 minutes (begin checking around 15 minutes, then continue checking until lentils are perfectly cooked).
Add a handful of ice cubes or a generous splash of cold water to the bean pot to lower the water's temperature and halt cooking. The lentils can be refrigerated in their cooking liquid at this point for up to 2 days before continuing with recipe. Discard carrot, onion, celery, and herb sachet before continuing.
To finish:
Over medium heat. cook garlic until fragrant (30 seconds) and add onion. When onions are soft, add carrots, parsnips and turnips, then celery, then mushrooms, cooking each until just soft. You may want to cover the pan while cooking the carrots, etc., to encourage them to soften. Add seasonings and salt to taste.
Push vegetables to the side, turn up heat to medium high, add a little more oil, then add brussels sprouts to the empty side of the pan and let them sit until browned. Stir and repeat.
Add spinach. Add butter and cook until melted. Add drained lentils and cook until warm. If the lentils are not soft enough, add some cooking water from the lentils and let cook until desired softness.
Drizzle with a hit of red wine vinegar, season to taste, and serve.
Original link:
https://www.seriouseats.com/basic-french-lentil-recipe
https://www.seriouseats.com/basic-french-lentil-recipe
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