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    Christina’s Recipes

    French Braised Lentils

    4-6

    hidangan

    15

    masa aktif

    40

    jumlah masa
    Mula Memasak

    Bahan-bahan

    2 tablespoon 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 cup 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 cup 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

    Arahan

    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.

    4-6

    hidangan

    15

    masa aktif

    40

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    2 tablespoon 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 cup 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 cup 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

    Arahan

    1

    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.

    2

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

    3

    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.

    4

    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.