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Braised Lentils
Recipes
Braised Lentils
8 servings
about 1 hour total (Active 20 minutes)

Ingredients

  • 1 cup dry lentils, rinsed and drained
  • ½ small yellow onion, diced
  • 1 small carrot, diced
  • 1 small celery stalk, diced
  • 2 cloves fresh garlic, smashed
  • 2 slices bacon, diced
  • 1 tablespoon olive oil
  • ¼ cup dry white wine
  • 1 small bay leaf
  • 2 large fresh thyme sprigs
  • 1 ½ cups chicken stock (or broth)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon balsamic vinegar

Steps

    1. Rinse lentils and drain. Dice onion, carrot, and celery; smash garlic. Dice bacon (wash hands).
    2. Warm oil in a large saute pan on medium 2–3 minutes. Add the bacon and cook 4–6 minutes, stirring occasionally or until the fat has rendered. Add the onion, carrot, and celery. Cook 6–8 minutes, stirring occasionally or until softened. Add the garlic and cook 1 more minute.
    3. Increase the heat to medium-high. Add wine, bay leaf, and thyme sprigs. Cook 3–4 minutes or until most of the liquid has evaporated. Pour in stock and lentils and bring to a boil. Reduce the heat to low, cover and cook 35–45 or until the lentils are tender. Remove and discard the bay leaf and thyme sprigs. Season the lentils with salt, pepper, and a drizzle of balsamic vinegar. Serve.

Amount per ⅛ recipe serving: Calories 150, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 150mg, Total Carb 17g, Fiber 6g, Sugars 2g, Protein 8g, Calc 2%, Vitamin A 20%, Vitamin C 4%, Iron 15%