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
Ingredients 1 pound lentils , rinsed1 bay leaf1 carrot , diced1 small onion , diced1 stalk celery , diced3 to 4 cups vegetable broth or chicken broth1 Tbsp. fresh chopped dill1 tsp. kosher salt , plus more to taste1/2 tsp. freshly ground pepper , plus more to taste4 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.