Back to the blogosphere, this time with an exercise in simplicity. This means, simple recipe, no picture because I never managed to remember to take one, and post titles in lower case (okay, that’s because I’m lazy, but still.) I made this lentil dish for the first time a few months ago, and I have to say, I was totally bowled over. Usually, I’m not all that excited by lentils, but what a difference cooking them in onion- and thyme-scented chicken broth makes. This recipe is pretty wonderful because you can vary the vegetables and the spices/herbs and still end up with something super tasty.
Custom Lentils (makes 2 servings)
- 1 tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 c. seasonal vegetables, diced (carrots and root veggies are especially good)
- 1/2 c. lentils
- 1/2 tsp. dried thyme
- splash white wine
- 2-4 c. chicken broth (or vegetable to make totally vegetarian)
- Heat olive oil in a medium pot over medium heat. Saute onion and garlic in the oil for a few minutes, or until beginning to soften. Add remaining vegetables and saute five to ten minutes, or until softening and fragrant.
- Add thyme and stir into vegetables. Splash a bit of white wine into the pot and cook until it has mostly evaporated. Add lentils to the pot and cook for a few minutes.
- Add chicken broth and bring to a boil. Turn heat down to low, cover, and simmer for 30-60 minutes, or until lentils are soft. Check repeatedly to see if more chicken broth is needed.