Ingredients
- 1 pound French green (de Puy) lentils, soaked overnight in cold water, drained, and rinsed
- 1 carrot, peeled and cut into 3 large pieces
- 1 rib celery, cut in half
- 1 onion, peeled and halved
- 4 garlic cloves, peeled
- 2 fresh or dried bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 3-4 cups chicken broth
- 1/2 cup sherry or balsamic vinegar
- 1 cup very finely chopped onion
- 1 cup very finely chopped carrot
- 1/2 cup very finely chopped celery
- 2 tablespoons butter
Description
Viking
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