Green Lentils with Vegetables

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

It's great to add bright vegetables that can be eaten raw to this side dish—zucchini, bell peppers, and tomatoes. They should be chopped as finely as the carrots and celery and added at the very last moment, so they just slightly soften in the hot lentils, preserving their original flavor, color, and texture.

Ingredients

Lentils - 10.6 oz
Onion - 2 heads
Carrot - 2 pieces
Bacon - 3.5 oz
Celery salt - 2 stalks
Champagne Vinegar - 1 fl oz
Campbell's Beef Broth - 20 fl oz
Vegetable Oil - 1 fl oz
Parsley - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a deep skillet, sauté the bacon cubes and vegetables in oil: a stalk of celery, half an onion, and half a carrot – all cut into large pieces for easy removal later.

Step 2

When the vegetables turn golden, add the lentils and sauté for about three to four minutes. Pour in the vinegar and let it evaporate completely. Add beef broth to the lentils, bring to a boil, and then reduce to the lowest heat and let simmer for half an hour.

Step 3

Finely chop the remaining vegetables and sauté them. Remove the large pieces of vegetables from the lentils and mix them with the freshly sautéed carrots, celery, onion, and parsley.