1/2 cup French lentils
--- Cook in boiling salted water, approx 15 minutes
--- Season and allow to cool
1 large carrot, 3/8" cubes
1 large shallot, coarsely chopped
2 stalks celery, 3/8" cubes
--- Sauté in butter and oil, season and cool slightly
2 tablespoons vinaigrette
--- Combine vegetables with lentils, reseason
Use as a side dish, or a bed for any meat, chicken or most fish
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