I never thought I would like lentils, let alone LOVE them. This recipe tastes so delicious and of course it’s easy too. So, before you say you don’t like lentils, I think you need to try this recipe.
(Recipe serves 6)
In a large pot, put 2 tbsp olive oil with 1 carrot (roughly chopped) and 1 medium onion (roughly chopped). Sauté until onion is translucent. Add 2 1/2 cup lentils and coat with the oil. Add 6 cups chicken broth, 16 oz chopped tomatoes (no juice), 1 cup dry white wine, 1 bay leaf, parsley, ground black pepper to taste. Simmer for about 1 hour, or until most of the liquid has been absorbed.
You can serve with creme fresh, cilantro, a squeeze of lime. I opted for grated parmesan on top. (Next bowl will be with the recommended condiments.)
Recipe from Lunch In Paris by Elizabeth Bard