When people think about cooking beans, the last thing to come to mind is quick and easy! Lentils are the fastest cooking dried legume and do not need to be pre-soaked. They are super high in fiber and have a naturally smokey flavor. This is a great recipe for practicing your knife skills- lots of fine dicing involved! Click here for a video how-to on dicing vegetables.
serves 6
Ingredients:
1/2 lb. small green lentils
1/2 leek, finely diced
1 small red onion, finely diced
1 carrot, diced
2 cloves garlic
1 sprig each thyme and parsley
1 bay leaf
2 shallots, minced
3 tbsp. sherry vinegar
6 tbsp. extra virgin olive oil
1 small bunch chives, sliced
salt and pepper to taste
Place the lentils in a sauce pan with the leek, carrot, onion, garlic and herbs. Cover with water and simmer until done, about 25 minutes. Remove garlic and herbs.
In a medium bowl, combine shallots, vinegar, and oil. Season with salt and pepper. Dress the warm lentils and adjust seasoning as needed. Garnish with fresh chives. Serve alongside a grain, such as quinoa for a complete protein!
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