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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A recipe from Ricardo that can be frozen and used in Vegetable Lentil Cream/Soup . Edit : I made it on Nov 26, 2008, and I used red lentils. They're smaller so it tooked only 10-15 minutes of cooking. But it was like a puree. I'm going to use half of it to do the soup that I mention in this recipe. Ingredients:
2 big shallots, finely chopped |
2 tablespoons extra virgin olive oil |
2 cups dry green lentils, rinsed (in the recipe it asks for green lentils du puy) |
3 1/4 cups chicken stock (around) |
1 bay leaf |
salt and pepper |
Directions:
1. In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
2. You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
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