1 cup French lentilles du Puy
3 cups chicken stock (or vegetable stock if you want)
1 bay leaf
1 large carrot, finely diced
2 ribs celery, finely diced
½ cup finely diced red onions (about ½ a small onion)
1 tsp. finely chopped fresh thyme (or ½ tsp. dried, but I prefer fresh)
3 Tbsp. chopped fresh parsley
1 garlic clove, minced
¼ tsp. ground cumin (or more, to taste)
½ tsp. salt, plus more to taste
½ tsp. freshly ground black pepper
3 Tbsp. freshly squeezed lemon juice, from one large lemon
¼ cup extra virgin olive oil, best quality
1 tsp. honey (or maple syrup or agave nectar)
Combine lentils, chicken stock and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are just tender, about 25 minutes (or about 20 minutes for common lentils). Strain and let cool.
In a large bowl, combine all remaining ingredients. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.
No comments:
Post a Comment