Warm Balsamic Lentils
Contributed by: News Canada
(NC) - This recipe is from Vancouverite Mark Mitchell who created the dish to serve as a base for grilled salmon. It's great with balsamic-style cider vinegar from Nova Scotia or one of the off-dry wine vinegars from Niagara.
The recipe can also be found in Anita Stewart's Canada: The Food, The Recipes, The Stories (HarperCollins Canada 2008).
Ingredients:
- 3 tbsp canola oil 45 mL
- 1 small onion, minced 1
- 2 garlic cloves, minced or crushed 2
- 1 carrot, peeled and finely diced 1
- 1/3 cup finely chopped celery 75mL
- 1/4 cup diced sweet red pepper 50mL
- 1 tsp salt 5 mL
- 1/4 tsp crushed chili peppers (optional) 1mL
- 1 - (19 oz/540 mL) can lentils, rinsed and drained or 2 cups (500 mL) cooked lentils 1
- 2 tbsp balsamic-style vinegar 30mL
Directions:
Heat the oil in a skillet and add onion, garlic, carrot, celery and red pepper.
Sprinkle with salt and saute for 3 to 4 minutes or until it begins to soften and brown. Stir in chili peppers and lentils and heat through. Add vinegar, mixing to combine.
Cover and keep warm till serving.
Serving Size: Makes 3 - 4 Servings
