Alliums on a cutting board
Recipe created by Rori Trovato
This hearty, filling dish gets an extra jolt of flavor from golden garlic confit, and it makes a great side to any spring roast.

This recipe is part of our fresh spring dinner party menu.
Servings: Serves 4–6
  • 1 pound lentils , rinsed
  • 1 bay leaf
  • 1 carrot , diced
  • 1 small onion , diced
  • 1 stalk celery , diced
  • 3 to 4 cups vegetable broth or chicken broth
  • 1 Tbsp. fresh chopped dill
  • 1 tsp. kosher salt , plus more to taste
  • 1/2 tsp. freshly ground pepper , plus more to taste
  • 4 cloves garlic confit | Get the recipe!
  • 3 Tbsp. unsalted butter , softened
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.


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