Braised Lentils

Braised Lentils

You don't have to rehydrate the lentils in water beforehand. It is a quick braised dish that's accented with tart white wine vinegar.

Ingredients: 2 servings

100 g, dried
Onions (minced)
2 tablespoons
Olive oil
1 tablespoon
★ Water
200 ml
★White wine vinegar
2 teaspoons
★ Salt
2 teaspoons
★ Pepper
to tatse
★Bay leaf
Hot water
as needed
Black peppercorns
to taste
Extra virgin olive oil (for finishing)
to taste


1. Soak the lentils in plenty of water for about 30 minutes. Rinse to discard impurities and drain in a sieve.
2. Fry the finely chopped onion in olive oil without burning.
3. After the onion has softened, add the lentils and ★ ingredients.
4. Simmer over low heat and skim off the scums. As the cooking liquid evaporates, add enough hot water to submerge the lentils.
5. Add hot water in 2-3 batches. Simmer until there's no scum on the surface for about 30 minutes.
6. Sprinkle with black pepper and drizzle with the extra virgin olive oil. Serve.

Story Behind this Recipe

I wanted to savor lentils, so I made a simple braised dish. The white wine vinegar adds an accent to the dish.