Braised Lentils With Cipollini Onions Recipes

BRAISED PUY LENTILS

Steps:

• Heat the olive oil in a wide saucepan over a medium heat. Add the chopped onion, celery and carrot and cook, stirring occasionally, for about 5 minutes or until the onion is beginning to soften.
• Stir in the lentils, so they're coated in the oil and cooking juices, then add the thyme sprigs and hot stock. Season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are tender but still holding their shape, and the stock is absorbed. Add a dash of boiling water if
• the lentils look a little dry during cooking. Discard the thyme sprigs.
• Stir the lemon juice and a good slug of extra-virgin olive oil into the lentils and adjust the seasoning. Serve with the sausages, either hot, warm or at room temperature.

BRAISED LENTILS WITH CIPOLLINI ONIONS

Steps:

• Coat a large high-sided sauté pan over medium-high heat with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, 25 to 30 minutes. (If you need to add water for the lentils to finish cooking, add a little at a time -there will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process.)
• Once the lentils are cooked but still somewhat al dente, set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper to taste. Retaste, but hold off on reseasoning until serving.
• Add the duck fat to a large sauté pan over medium heat. Add the onions, season with salt to taste and allow them to caramelize, about 5 minutes per side.
• When you are ready to serve, add the lentils to the sautéed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar to taste. Transfer to a serving bowl.

BRAISED LENTILS

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.

BRAISED LENTILS WITH CIPOLLINI ONIONS

Steps:

• Coat a large high-sided saute pan over medium-high heat, with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes. (Chef's Note: If you need to add more water for the lentils to finish cooking, add a little at a time. There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they are cooked but still somewhat "al dente", set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper, to taste. Retaste, but hold off on reseasoning until serving.
• Add the duck fat to a large saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize.
• When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar. Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired.