Braised Black Lentils

1. 1

   Melt butter in olive oil over medium heat in a saucepan.

2. 2

   Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.

3. 3

   Reduce heat to low and add thyme sprigs and pepper.

4. 4

   Stir in lentils until well coated.

5. 5

   Add chicken stock and bring to a gentle simmer.

6. 6

   Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes.

7. 7

   Remove from heat and discard thyme stems.

8. 8

   Stir in champagne vinegar and parsley.

9. 9

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.