Viral Now - High Protein Braised Lentils and Vegetables
Step 1
Heat a deep 4-quart saucepan over medium-high heat. Add the oil and let heat for about 20-30 seconds.
Step 2
Add the diced onion. Lower the heat a bit and let cook, stirring often, until onion starts to soften and turn golden.
Step 3
Add the garlic and celery and continue cooking for about five more minutes, stirring occasionally.
Step 4
Add the carrots, fennel, and lentils to the pan along with the wine. Let cook for a few minutes, stirring, until wine is completely absorbed.
Step 5
Add 3 cups of stock, thyme, and rosemary. Cover with a tight-fitting lid and lower heat to low. The liquid should barely simmer.
Step 6
Let cook for 40-45 minutes. Check lentils for doneness and ensure they are neither too mushy or too firm. Add the extra ½ cup stock, if needed. The liquid should be mostly absorbed and not be the least bit soupy. Season with salt and pepper.
Step 7
Serve topped with fresh parsley. Can be eaten as-is, or served with bread or as a side dish.
Adapted from Café Johnsonia
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