Braised Lentils

With fall officially in season, I felt like making a side dish that was hearty and healthy. I found a great recipe in the latest Williams-Sonoma catalog, for braised lentils. Like many other recipes that I have posted on this blog, this was my first time cooking lentils. I was pleasantly surprised how simple the preparation was, and how earthy of a flavor this little legume possess. Interestingly, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.

You can find lentils in the grocery store in the aisle with dried beans. I prepared the lentils with baked chicken thighs. It was a delicious meal that provided plenty of protein and flavor.

Braised Lentils

Author: Williams-Sonoma

Recipe type: side dish

Prep time: 5 mins

Cook time: 55 mins

Total time: 1 hour

Serves: 8

Ingredients

1 Tbs. olive oil
3 oz. bacon, diced
½ yellow onion, diced
1 carrot, diced
1 celery stalk, diced
2 garlic cloves, minced
½ 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,
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. 6. 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.