 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Acidic flavor is pronounced in many Greek foods. This recipe calls for sherry vinegar to deglaze the pan, which intensifies the tart taste. Ingredients:
2 tablespoons olive oil |
1 1/2 cups cubed peeled baking potato (about 8 ounces) |
1 cup finely chopped carrot (about 2 medium) |
1 cup finely chopped celery |
3/4 cup finely chopped parsnip |
1/3 cup finely chopped shallots |
3 tablespoons sherry vinegar |
6 cups fat-free, less-sodium chicken broth |
3/4 cup brown lentils |
2 bay leaves |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
Directions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.
2. Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.
|
|