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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.
- Serve warm.
- Serves 4
- 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
