|<<>>|4 of 16 Show listMobile Mode

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!


  • 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


  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.

Published by mephit on