Green lentils with vegetables
4 servings
40 minutes
This is a classic French side dish that goes equally well with fish and meat (especially tuna and sea bass, as well as lamb). The composition of vegetables may vary, but the technology is similar in any case.
1
In a deep skillet, fry the bacon cubes and vegetables: celery stalk, half an onion, and carrot - all cut into large pieces for easy removal later.
- Bacon: 100 g
- Celery: 2 stems
- Onion: 2 heads
- Carrot: 2 pieces
- Vegetable oil: 50 ml
2
When the vegetables turn golden, add the lentils, sauté for three to four minutes, pour in the vinegar and let it evaporate completely. Pour the lentils with beef broth, bring to a boil - and leave on low heat for half an hour.
- Green lentils: 300 g
- Sherry vinegar: 50 ml
- Beef stock: 600 ml
3
Finely chop the remaining vegetables and fry them. Remove the large vegetable pieces from the lentils and mix them with the freshly fried carrots, celery, onions, and parsley.
- Onion: 2 heads
- Carrot: 2 pieces
- Celery: 2 stems
- Parsley: 20 g
4
Finally, season the dish with salt and pepper to taste and serve.
- Salt: to taste
- Ground black pepper: to taste
