Name: Lentil Pilaf
Yield: Serves 4 to 6
Ingredients: 2–4 cups chicken stock, or water; 1 small onion, peeled, finely chopped; 2 tablespoons butter; Salt and freshly ground black pepper; 1 cup lentils, de Puy, or beluga; ½ cup aromatic vegetable mix, wrapped in cheesecloth; 1 small herb bundle

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

This pilaf method is one I prefer if the lentils are going to be eaten as they are. For soups, gratins, and purees, cook them in boiling water.

Ingredients

1 cup lentils, de Puy, or beluga
2 tablespoons butter
1

Method

Heat the butter in a 2-quart casserole. Add the onion and 2 tablespoons of water. Cover and sweat for 5 minutes. Add the lentils and cook while stirring for 5 minutes, until the lentils are well coated and

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Lentil Pilaf

Ingredients

Method

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