Lentil Ragout

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

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