Braised Lentils

Name: Braised Lentils (Lentilles braisées)
Cuisine: Swiss
Ingredients: 250 g (9 oz) fresh brown lentils; 100 g (4 oz) onions finely cut; 40 g (1½ oz) carrots finely cut; 40 g (1½ oz) leeks finely cut; 100 g (4 oz) potatoes, cut into small dice; 40 g (1½ oz) tomato concasse; 550 ml (1 pt) brown veal stock; 1 small clove of garlic, whole and pressed; 10 ml (2 tsp) wine vinegar; salt and freshly ground pepper; salt and freshly ground pepper

Lentilles braisées

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

250 g (9 oz) fresh brown lentils
100 g (4

Europe
France
Switzerland
Side dish
Main course
Gluten-free

Method

Wash the lentils thoroughly, picking out stems and any that float.
Sauté the vegetables and tomato concasse in a non-stick pan, stirring all the time, for about 3-4 minutes. Add the veal stock and garlic.
Add the well-drained lentils, and bring to the boil.
Season with salt and pepper. Skim and simmer until just tender, about 20 minutes.