Receta Savory Black Lentil Side Dish
Filed in Cooking With Wine on February 27, 2013 with no comments
Lentils have to be one of the most perfect foods. They come in a variety of colors and textures, they are easy to store and will last forever on the shelf, they cook much more quickly than other dried legumes making them a good last minute dinner choice, and they are a great source of low-fat protein.
I particularly like lentils that still have a bite to them, and aren’t mushy. Usually I use regular old brown or green lentils, but last night the little black lentils went into this easy side dish. I served them with baked sweet potatoes and steamed Brussels sprouts for a colorful and satisfying meal.
Recipe:
- 1 large carrot, chopped
- 1/2 red bell pepper, chopped
- 1 clove garlic, minced
- 1 small leek, chopped
- 2 Tbsp walnut or olive oil
- 1 cup black lentils, rinsed and picked over
- 1 bay leaf
- 1/2 tsp each dried chervil, summer savory, tarragon, and salt
- 1 large tomato, chopped
- 2 cups vegetable broth
- 1/4 cup Marsala
- Aleppo pepper to taste
Saute the carrot, bell pepper, garlic and leek in oil until tender, about 8 minutes. Add the lentils and saute another minute or two. Add the herbs, tomato, broth, Marsala and pepper. Bring to a boil, reduce heat, cover and let simmer for 30 minutes or until lentils are tender. Add more broth if necessary as the mixture cooks.
About the Author
Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.