3/4 cup French lentils
--- Cook in boiling salted water, approx 20 minutes
--- Season and allow to cool
2 large carrots, 3/8" cubes
1 medium leek, coarsely chopped
1 celery root, 3/8" cubes
--- Sauté in butter and oil, season and cool slightly
3 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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