Lentils with Garlic Confit
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.
This recipe is part of our fresh spring dinner party menu.
Servings: Serves 4–6
Ingredients
Directions
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.
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.