Braised Black Lentils
Ingredients
- butter (1 tablespoon)
- olive oil (1 tablespoon)
- diced onion (0.5 cup)
- diced carrot (0.5 cup)
- diced celery (0.5 cup)
- salt (0 )
- fresh thyme (6 sprigs)
- ground black pepper (0 )
- beluga lentils (1 cup)
- chicken stock (1.75 cups)
- chopped Italian parsley (2 tablespoons)
- Champagne vinegar (1 tablespoon)
Instructions
- Heat butter and olive oil in a saucepan over medium heat. Add onion, carrot, celery, and salt; cook and stir until vegetables are softened and onion is translucent, about 10 minutes.
- Reduce the heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Cover and cook, checking occasionally, until lentils are tender and have absorbed all the liquid, about 35 minutes.
- Remove from the heat and discard thyme stems. Stir in parsley and vinegar. Season with salt and pepper as needed.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 500
- fat: 14 g
- sats: 5 g
- carbs: 68 g
- fibre: 32 g
- protein: 27 g
- salt: 0 g