French Green Lentils
2
Points®
Temps total: 32 min • Préparation: 12 min • Cuisson: 20 min • Portions: 8 • Difficulté: Facile
Green lentils make a nutty, rich-tasting side dish. Or turn this recipe into a salad by serving it cold with a splash of white balsamic vinegar.
Ingrédients
Dry lentils
½ pound(s), French green-variety, picked over
Red onion
1 small, peeled and pierced with 3 whole cloves
Bay leaf
1 leaf/leaves
Carrots
1 medium, cut into large dice
Table salt
1½ tsp(s), divided
Black pepper
½ pinch(es), freshly ground
Fresh parsley
2 tbsp(s), fresh, chopped
Olive oil
2⅔ tbsp(s), extra-virgin (8 tsp total)
Instructions
1
Place lentils in a medium saucepan or stockpot. Add onion, bay leaf, carrot and 1 teaspoon of salt; pour in enough water to cover lentils and vegetables by 1 to 2 inches. Bring to a boil; cover, reduce heat to low and simmer until lentils are al dente, checking to be sure that water doesn't boil away, adding hot water if necessary, about 15 minutes.
2
Remove lentils from heat; discard onion and bay leaf (and drain, if necessary). Gently stir in remaining 1/2 teaspoon each of salt and pepper, parsley and oil. Yields about 1/2 cup per serving.
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