Braised Lentils
This hearty lentil stew is a comforting and flavorful dish that is sure to satisfy your taste buds. With the savory combination of bacon, vegetables, and fragrant herbs, each spoonful is packed with delicious goodness. Perfect for a cozy dinner or a gathering with loved ones, this lentil stew will warm both your heart and your belly.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 3 oz. bacon, diced
- 1/2 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 bay leaf
- 2 large fresh thyme sprigs
- 3 cups chicken stock
- 2 cups lentils, rinsed and drained
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a large fry pan over medium heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until the fat has rendered, 4 to 6 minutes. Add the onion, carrot and celery and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Increase the heat to medium-high, add the wine, bay leaf and thyme sprigs and cook until most of the liquid has evaporated, 3 to 4 minutes. Add the stock and lentils and bring to a boil. Reduce the heat to low, cover and cook until the lentils are tender, 35 to 45 minutes. Remove and discard the bay leaf and thyme sprigs. Season the lentils with salt and pepper and serve immediately. Serves 8.
- Williams-Sonoma Kitchen.
Yield
Serves 8.
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