Author Notes: I love all types of lentils — this is simple and goes well as a bed for roasted salmon and a port wine sauce. New Year’s Day…or any day… As a bit of trivia, Italians believe that eating lentils on New Year’s Day brings prosperity in the year to come. —CeCeH
Serves: 4
Ingredients
-
1 2/2
cups French green lentils
-
1
tablespoon olive oil (extra virgin)
-
1
onion, peeled and chopped
-
1
carrot, peel and chopped
-
1
celery stalk, peel and chopped
-
2-3
garlic cloves, peeled and minced
-
dash
of salt
-
2
cups home-made vegetable broth
Directions
- Pick over and rinse lentils
- Heat oil in medicum saucepan over medium heat. Add onion, carrrot celery garlic and salt and cook stirring occasionally until vegetables are soft–about 10-15 minutes.
- Add lentils and stock to cover. Bring to a simmer. Reduce heat to medium and simmer until stock is absorbed by the lentils–about 20-30 minutes. Add salt and more stock so lentils are coverd again. Continue cooking until lentils are tender, about 20-30 more minutes.
- Serve warm, or at room temperature or as a bed for baked salmon and port wine sauce, or baked salmon and chive oil, or …anything…
