LentilsCourse: SidesDifficulty: Easy
This recipe is based on Chef John’s braised black lentils from allrecipes.
1 heaping cup green lentils
4 shallots, diced
1 32oz. carton of reduced sodium chicken broth
2 tablespoons chopped parsley
1/4 cup white wine vinegar
2 tablespoons of olive oil
- Pour the lentils in a bowl and pour chicken broth until lentils completely covered. Let sit for an hour until lentils soak up the broth, add more broth if necessary.
- Once the lentils are soft, heat up the olive oil in a skillet and cook the shallots until soft.
- Add the lentils to the shallots and add the remainder of the chicken broth. Cook until broth evaporates, stirring occasionally.
- Stir in the vinegar and parsley.