Served warm, this dish is tangy and satisfying. It makes a great side kick to chicken, fish, or a hunk of crusty bread. It would also be delicious as part of a composed salad that included grilled vegetables, feta cheese and greens. Lentils are a legume, low in fat and high in fiber. The dark green French lentils called for in this recipe, commonly called “Le Puy” lentils, take a little longer to cook than other varieties, but they hold their shape well. I use milder brown lentils for soup, stew and other side dishes. Read more for recipes!
Tag Archives | lentils
By Kristen Desmond on November 16, 2012 in Blog, Featured, Recipes, Soups/Stews
Yield: 6 quarts This hearty soup is delicious. For a vegetarian option, leave the sausage out and use vegetable broth. Never throw out rinds of Parmesan cheese – freeze them and use them for soup! 1 pound brown lentils 1/4 cup olive oil 4 cups diced yellow onions (3 large) 1 tablespoon minced garlic 1 […]