Braised Lentils with Chopped Herbs

 

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  • Servings: 4
KEY: Fall, Winter, Braising, Christmas, Dinner Party, Thanksgiving, Beans, Grains & Legumes, Side Dishes, Basic/Easy, Fast, Make Ahead, Web Exclusive, Dinner

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 ounces bacon, finely diced
  • 1 small onion, minced
  • 1 carrot, minced
  • 1 garlic clove, minced
  • 1/2 pound brown lentils
  • 3 cups water
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 1/4 cup chopped parsley
  • 1/4 cup snipped chives
  • 1 tablespoon chopped tarragon

How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the bacon, onion, carrot and garlic and cook over moderately high heat, stirring, until the vegetables are softened, about 5 minutes. Add the lentils, water and bay leaf, season with salt and pepper and bring to a boil. Cover partially and simmer over very low heat until the lentils are just tender, about 20 minutes. Discard the bay leaf. Stir in the herbs and season with salt and pepper.
Contributed By Published October 2013

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