Simple Lentil Side Dish
4 servings
50 minutes
A simple lentil side dish is a comforting dish of Indian cuisine filled with the aromas of spices and the natural taste of vegetables. Its roots go back to ancient times when the simplicity of ingredient combinations and nutritional value were important for daily diets. French green lentils remain tender but hold their structure, while red onion, carrot, and celery add a light sweetness and freshness. Bay leaf adds a refined spice, and red wine vinegar gives a subtle tanginess, making the dish harmonious. This side pairs perfectly with meat or vegetable main courses but can also stand alone as part of the meal. Hearty, fragrant, and easy to prepare – it will be a great addition to your table.
1
Clean and finely chop the carrot, red onion, and celery.
- Carrot: 2 pieces
- Red onion: 2 heads
- Celery stalk: 4 pieces
2
Place the vegetables, olive oil, and bay leaf in a deep saucepan.
- Carrot: 2 pieces
- Red onion: 2 heads
- Celery stalk: 4 pieces
- Olive oil: 2 tablespoons
- Bay leaf: 2 pieces
3
Pour in enough water to just cover the vegetables and cook for about 10 minutes until the vegetables are tender.
4
Add the lentils and pour in 1000 ml of water, reduce the heat and bring to a boil.
- Green French Lentils: 200 g
5
Cook covered for 30 minutes, checking occasionally to ensure the liquid doesn't evaporate.
6
Drain the water, keeping a little of the broth.
7
Return the lentils to the saucepan, add a few spoons of broth and red wine vinegar, season with salt and pepper.
- Red wine vinegar: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste