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SEP 2009 – Braised Lentils




3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth


Heat oil in heavy medium saucepan over medium-high heat.

Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes.

Add lentils and stir 1 minute. Add stock and bring to boil.

Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes.

Season with salt and pepper.

Bon Appetit, September 2001