Servings: Serves 4–6
In a 2 1/2-quart saucepan, place rinsed lentils, bay leaf, carrots, onion, and celery. Add enough broth to cover by 1/2 inch. Bring to a boil, then reduce heat to simmer and cook until just tender, 45 to 50 minutes; there should be some liquid (about 3 tablespoons) left.
Remove from heat; season with dill, salt, and pepper. If desired, add additional salt and pepper to taste.
Mash garlic confit with unsalted butter. Stir into cooked lentils, and serve hot.
From the April 2010 issue of O, The Oprah Magazine
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