French lentils with celery, carrots and onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 ounces diced onions (2 medium onions)1.5 tablespoons unsalted butter1 large carrot, cut diagonally into 1/8-inch-thick slices2 large garlic cloves, minced1 teaspoons salt1/4 teaspoon black pepper2 fresh thyme sprigs1/2 Turkish or 1/4 California bay leaf1 cups dried French green lentils (7 oz), rinsed2 cups vegetable broth1/2 cup water1/8 cup chopped fresh flat-leaf parsley
Heat butter in Dutch oven over moderate heat until foam subsides, then cook diced onions, sliced celery, sliced carrots, minced garlic, salt, ground pepper, 2 thyme sprigs, and 1/2 Turkish bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
Add lentils (French, green), broth and water, bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.
Serves four 1-cup servings. Dish tastes better if you let the lentils simmer for a longer period of time, up to 45 minutes.
For a splash of flavor, add 1/2 tablespoon red wine vinegar or one tablespoon Dijon mustard.
VARIATIONS:
Substitute vegetable broth for water, chicken broth or stock or beef broth or stock.
Omit butter, render fat from two pieces of bacon before adding vegetables.
Adapted from Gourmet magazine, February 2005
Number of Servings: 4
Recipe submitted by SparkPeople user CEBAILEY1965.
Add lentils (French, green), broth and water, bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.
Serves four 1-cup servings. Dish tastes better if you let the lentils simmer for a longer period of time, up to 45 minutes.
For a splash of flavor, add 1/2 tablespoon red wine vinegar or one tablespoon Dijon mustard.
VARIATIONS:
Substitute vegetable broth for water, chicken broth or stock or beef broth or stock.
Omit butter, render fat from two pieces of bacon before adding vegetables.
Adapted from Gourmet magazine, February 2005
Number of Servings: 4
Recipe submitted by SparkPeople user CEBAILEY1965.
Nutritional Info Amount Per Serving
- Calories: 142.4
- Total Fat: 4.7 g
- Cholesterol: 11.7 mg
- Sodium: 1,080.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 6.2 g
- Protein: 5.8 g
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