America’s Test Kitchen French Lentils
I have not cooked much with lentils, and I am still learning that red lentils are much different to cook than the green and brown varieties. I once cooked red lentils for a soup only to find they quickly turned to mush as they are the most fragile of all. My plan is to make Dal out of them next time which is a pureed lentil dish. In the meantime, I successfully made a lentil skillet dish thanks to my new ATK cookbook.
The Good: An inexpensive dish that is prepared on the stovetop so if the oven is full no worries.
The Not so good: Mine had a little more broth than I anticipated so to plate with a salmon fillet, I used a slotted spoon to remove some of the liquid.
- 2 carrots, diced
- 1 onion, minced
- 1 celery rib, chopped
- 1t thyme, fresh or dried
- 4t EVOO
- 2 c garlic, minced
- 1 3/4C broth
- 1C lentils (green)
- 2T parsley
- 2t lemon juice
- Combine carrots, onion, celery, 1t oil, and salt to cook over med-low heat for 8-10min
- Stir in garlic, thyme, broth, lentils, and simmer
- Cover and lower heat to cook until lentils are tender (stirring occasionally) 35 minutes
- Uncover and cook another 8 minutes
- Stir in parsley, additional oil, and lemon before serving