Stewed lentils with greens
4 servings
25 minutes
Stewed lentils with herbs is a simple yet elegant dish of European cuisine that combines the rich flavor of lentils with aromatic notes of bay leaves, rosemary, and vegetables. This dish has its roots in traditional village recipes that used accessible and nutritious ingredients. The tender texture of the lentils, enriched with chicken broth, gains depth of flavor from garlic and black pepper. Its ease of preparation makes it an ideal option for a cozy home dinner. Garnished with fresh herbs, it becomes not only tasty but also visually appealing. A great choice for those seeking a nourishing and warming dish that can be served on its own or alongside crusty bread.
1
Place the pot on medium heat and add olive oil.
- Olive oil: 2 teaspoons
2
Once the pan is well heated, add the chopped shallots, carrots, and celery, and sauté the ingredients until the onion becomes translucent - about 2 minutes.
- Shallot: 1 head
- Carrot: 2 pieces
- Celery stalk: 1 stem
3
Add garlic, bay leaf, and lentils, and mix.
- Garlic: 2 cloves
- Bay leaf: 1 piece
- Lentils: 1.5 glass
4
Pour in the chicken broth and increase the heat to maximum, bring to a boil.
- Chicken broth: to taste
5
Once the chicken broth boils, reduce the stove power to minimum and simmer for another 20 minutes.
6
The lentils should become soft. In the end, season the dish with salt and pepper to taste, garnish with green onions and a sprig of rosemary, and the bay leaf will add a special flavor to the dish.
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Fresh rosemary: 1 stem
- Bay leaf: 1 piece
