Wednesday, October 10, 2012

Warm Red Lentils with Vermouth

I got a back of Red Lentils at Trader Joes the other day, and saw a recipe on the bag that was very simple and I thought I'd add my own touch to it by adding some traditional veggies - carrots, celery and onion. I also added some fresh bocconcini and  lemon juice at the end and it was SO delicious. The warmth of the lentils begins to melt the cheese and the vermouth and the lemon add an amazing brightness to the earthy lentils. Delicious!

Here's how to do it:


2 carrots, peeled and cut into small pieces
2 celery stalks, cut into small pieces
1/2 onion, chopped
salt and pepper to taste
olive oil
1 C red lentils (other lentils will work just fine too)
1 clove garlic, minced
2 TBL vermouth
1 C chicken broth
1/2 C parsley, minced
Bocconcini, quartered
Lemon (for squeezing at the end)

1. In a large skillet, heat about 3-4 TBL olive oil over medium heat. Add the carrot, celery and onion to the pan. Season with salt and pepper to taste. Saute the vegetables until soft, about 8 minutes, stirring often.

2. Add lentils to the pan with the garlic. Saute, stirring, for about 2-3 minutes. Do not burn the garlic!

3. Add the vermouth and stir. Then add the broth, starting with 3/4 C and then the parsley. Stir and reduce to low. Cover and let simmer for 10 - 12 minutes or until liquid is absorbed.
     * How to tell if the lentils need more broth? Try one! If it is still a bit hard inside, add the rest of the broth. But they shouldn't be mushy. It's like pasta - the lentils should be al dente! Firm, not hard....not mushy. Hope that helps!

4. To serve, put a portion in a bowl or plate, and top with 3-4 pieces of bocconcini. Squeeze some lemon, to taste, and a bit more olive oil. Season with salt and pepper.


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