August 17th, 2015
Braised Puy Lentils with Polenta, Kale & Gremolata
A beautiful elegant Winter vegetarian dinner with high nutrient foods and serious deliciousness! Here’s how to make the braised puy lentils:
2 tbsp olive oil
2 onions diced
1 large carrot small diced
1 celery stick small diced
2 garlic cloves crushed
5 sprigs thyme
1/4 cup apple cider vinegar
3-4 cups water or vege stock
2 cups puy lentils
Himalayan sea salt & black pepper
In a large fry pan over medium heat, warm the olive oil. Add the onion, carrot, celery and garlic and cook, stirring occasionally, until softened, approximately 5 minutes.
Increase the heat to medium-high, add the apple cider vinegar and thyme sprigs and cook until most of the liquid has evaporated, approximately 2 minutes. Add the water/stock and lentils and bring to a boil. Reduce the heat to low, cover and cook until the lentils are tender, 35 to 45 minutes. Remove and discard the thyme sprigs. Season the lentils with salt and pepper and serve immediately on polenta with sautéed kale and gremolata (lemon zest, parsley & garlic).
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