Braised Black Lentils
  • CourseMain Dish, Side dish
  • CuisineGluten-free, Vegetarian
Servings
4
Servings
4
Ingredients
  • 2Tbsp butter
  • 2Tbsp olive oil
  • 1cup onion, diced
  • 1cup carrot, diced
  • 1cup celery, diced
  • 1pinch salt, to taste
  • 6sprigs fresh thyme
  • 1pinch freshly ground pepper, to taste
  • 2cups black lentils (dried)
  • 3.5cups vegetable stock
  • 2Tbsp champagne vinegar (white wine or balsamic vinegar can be substituted)
  • 1/4cup Italian parsley, chopped
Instructions
  1. Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
  2. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add vegetable stock and bring to a gentle simmer.
  3. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.
Recipe Notes

Adapted from allrecipes.com

You can use chicken stock instead of vegetable stock, if you prefer. When serving the lentils, try topping with a fried egg or crumbled feta cheese for even more flavor and protein!

Braised Black Lentils
Print Recipe
  • CourseMain Dish, Side dish
  • CuisineGluten-free, Vegetarian
Servings
4
Servings
4
Ingredients
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 pinch salt, to taste
  • 6 sprigs fresh thyme
  • 1 pinch freshly ground pepper, to taste
  • 2 cups black lentils (dried)
  • 3.5 cups vegetable stock
  • 2 Tbsp champagne vinegar (white wine or balsamic vinegar can be substituted)
  • 1/4 cup Italian parsley, chopped
Servings:
Units:
Instructions
  1. Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
  2. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add vegetable stock and bring to a gentle simmer.
  3. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.
Recipe Notes

Adapted from allrecipes.com

You can use chicken stock instead of vegetable stock, if you prefer. When serving the lentils, try topping with a fried egg or crumbled feta cheese for even more flavor and protein!

Share this Recipe