Oven Braised Lentils Recipes

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SIMPLE BRAISED FRENCH LENTILS



Simple Braised French Lentils image

Simple Braised French Lentils - nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!

Provided by Sylvia Fountaine

Categories     legumes

Time 40m

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced ( or sub 1 large leek)
1 cup diced celery (or fennel bulb)
1 cup diced carrot ( or beet!)
3-4 garlic cloves, rough chopped
1 1/2 cups dry French Green Lentils (Le Puy, or small black lentils- beluga, caviar, etc. )
1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
1 teaspoons salt
1/2 teaspoon mustard- whole grain or dijon (optional)
4-5 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves

Steps:

  • Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
  • Add the wine. Let this cook-off, about 2 minutes.
  • Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
  • When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
  • Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????

Nutrition Facts : ServingSize ¾ cup, Calories 177 calories, Sugar 2.5 g, Sodium 613.9 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 5 g, Protein 9.4 g, Cholesterol 0 mg

BRAISED LENTILS WITH GARLIC SAUSAGE



Braised Lentils With Garlic Sausage image

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving

Steps:

  • Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
  • Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
  • Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams

OVEN-BRAISED LENTILS



Oven-Braised Lentils image

Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

2 tablespoons grapeseed oil
1 medium carrot, finely chopped (1/2 cup)
1 white onion, finely chopped (1/2 cup)
1 celery stalk, finely chopped (1/2 cup)
4 ounces bacon, cut crosswise into strips
14 ounces (2 cups) dried Umbrian lentils, rinsed and picked over
4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed to cover
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat oven to 300 degrees. Heat oil in a Dutch oven or medium ovenproof pot over medium heat. Add vegetables and bacon, and cook until onion is soft and translucent, about 10 minutes. Add lentils, and cook, stirring, for 1 minute. Pour in stock to cover lentils. Bring to a boil. Cover, and transfer to oven. Braise until tender and thickened, about 1 hour. Season with salt and pepper, and drizzle with olive oil.

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