Black Lentils Recipe
These little gems have a special place in my heart and on my plate. They're in a league of their own.
One of the reasons why black lentils have captured my affection is their unique texture. When cooked to perfection, they become tender yet wonderfully toothsome. Unlike their red or green counterparts, black lentils boast a thicker skin that allows them to hold their shape beautifully. It's like they were designed to add a touch of elegance to any dish they grace.
Ingredients
- 1 bag or 2 cups of black lentils
- 1 onion
- 4 Carrot
- 4 celery
- 6 sprigs thyme
- 6 springs oregano
- Bay leaf
- 3 ½ cups broth
- 1 tablespoon balsamic vinegar
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onions, carrots, and celery to the pot and sauté them until they become fragrant and slightly softened, usually around 5 minutes.
- Once the vegetables have softened, add the rinsed black lentils to the pot. Stir them together with the vegetables, ensuring they are evenly distributed. Pour in the 3 ½ cups of broth, whether chicken or vegetable, to cover the lentils and vegetables. Drop in the bay leaf and the sprigs of thyme and oregano.
- Bring the pot to a gentle boil, then reduce the heat to a simmer. Allow the lentils to cook for approximately 20-30 minutes or until they reach the desired level of tenderness.
- Remove the pot from heat. Discard the bay leaf and thyme sprigs.
- Stir in a tablespoon of balsamic vinegar
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