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Stephen’s Vegetarian Lentils

From Silvana’s Kitchen
Course Side Dish
Recipe Category All Recipes, Sides
Author Christine Andrew

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 clove garlic, finely chopped
  • 2 cups dried French lentils, (he used Shiloh Farms
  • 4 cups vegetable broth or water
  • 1 cup dry white wine
  • Salt, to taste

Instructions

  • In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
  • Stir in the garlic and cook for 1 minute.
  • Add the lentils, broth and wine; bring to a boil.
  • Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
  • Season with salt.

VARIATION:

  • Vegetarian Lentils and Quinoa with Mushrooms and Spinach
  • To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
  • To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.