Braised lentils
Cook lentils until tender. Sauté vegetables in Spanish Extra Virgin Olive Oil until tender. Add garlic, parsley, thyme.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oliveoilsfromspain.org.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Colander
- Saucepan
Ingredients
- 2 cups Lentils
- 4½ cups Water
- ¼ cup
- 2 ea. Onions, medium, cut ¼” dice
- 2 ea. Carrots, cut ¼” dice
- 1 ea. Celery rib, cut ¼” dice
- ¼ cup Chicken stock
- 4 ea. Garlic cloves, minced
- 3 Tbsp. Parsley, minced
- 1 Tbsp. Thyme, minced
- 1 tsp. Salt
- ¼ tsp. Ground black pepper
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