Warm green lentils
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
French-style green lentils are classic in this dish, but you can use regular green ones, as we did here. Delicious straight from the stovetop, these hearty lentils are perfect for cool weather meals. You can serve them on their own as a stick-to-your-ribs vegetarian main dish with a crusty baguette alongside. They're also excellent as part of a cold salad dressed with a splash of white balsamic vinegar and a dash of freshly minced herbs.
Ingredients
Dried lentils
½ pound(s), French green-variety, or brown lentils, picked over
Red onion
1 small, peeled and pierced with 3 whole cloves
Carrots
1 medium, coarsely chopped
Bay leaf
1 leaf/leaves
Table salt
1½ tsp, divided
Olive oil
2⅔ Tbsp, extra-virgin (8 tsp total)
Fresh parsley
2 Tbsp, chopped
Black pepper
½ tsp, freshly ground
Instructions
1
In medium saucepan or stockpot, place lentils. Add onion, carrot, bay leaf, and 1 tsp salt. Pour in enough water to cover lentils and vegetables by 1 to 2 inches and bring to boil. Cover pan, reduce heat to low, and simmer, checking that water doesn't boil away and adding hot water if necessary, until lentils are cooked through but not mushy, about 20 to 30 minutes, checking for doneness periodically.
2
Remove pot from heat and discard onion and bay leaf. (Drain lentils if necessary.) Gently stir in oil, parsley, black pepper, and remaining 1⁄2 tsp salt.
3
Serving size: 1⁄2 cup
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