Braised Celery With Lentils And Garlic Recipes

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BRAISED LENTILS



Braised Lentils image

from the Food Network Canada show called The Main. I tried it tonight and it was pretty tasty! I'm a big fan of lentils anyway but I've never had them with bacon. The lentils are done in 2 steps remove the pre-cooking items before moving on to the braising. Prep time includes both steps

Provided by LizzieLou

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 cup dried lentils, rinsed and drained
1/2 small onion
1 celery rib
1 small carrot
2 bay leaves
1 teaspoon vegetable oil
4 slices smoked bacon, diced
1/4 cup carrot, finely diced
1/3 cup leek, finely diced
1/3 cup onion, finely diced
1 garlic clove, finely minced
1/4 cup white wine
1 cup chicken stock
3 tablespoons butter
2 tablespoons creme fraiche (can use Sour Cream as substitute)
1/4 cup chopped parsley

Steps:

  • Pre-Cooking Lentils.
  • 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
  • 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
  • Braising Lentils.
  • 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
  • 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
  • 3. Add wine to deglaze, scraping any crispy brown bits.
  • 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
  • 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.

Nutrition Facts : Calories 384.4, Fat 17.2, SaturatedFat 8.7, Cholesterol 43.8, Sodium 364.2, Carbohydrate 37.6, Fiber 15.9, Sugar 4.4, Protein 17.8

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

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