Braised Lentils with Apricots and Olives

From the kitchen of Tasting Hygee by Leela Cyd.

I would double this recipe next time and increase the quantity of spices. Otherwise it was delish!

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium carrot, shredded
  • 2 stalks celery, diced
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/s tsp cumin
  • ¼ tsp allspice
  • ¼ tsp smoked paprika
  • 1 ¼ cups petite French Green Lentils
  • 1 or 2 sprigs of fresh thyme
  • 1 cup red wine
  • 3 ½ cups vegetable stock
  • ½ cup dried apricots, diced
  • 1 cup green olives, roughly chopped
  • 2 tbsp sherry vinegar
  • salt and pepper to taste

Instructions

  1. In large stockpot, heat olive oil and butter on medium heat. Add the carrot, celery, onion, and garlic. Stir and cook for about 5 minutes.
  2. INcrease heat to high and add bay leaf, spices, lentils, thyme, wine and 2 cupes of stock, apricots and olives. Bring the mixture to a boil and then reduce heat to a simmer.
  3. Cook uncovered for 50 minutes or so until lentils are tender, adding additional broth as needed.
  4. Remove from heat and add sherry vinegar and salt and pepper to taste.

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