Stewed lentils with caramelized onions
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 247, total fat 9 G., saturated fats 2 G., proteins 11 G., carbohydrates 31 G., fiber 5 G., cholesterol 5 mg, sodium 412 mg, sugar 2 G.
Calories 247, total fat 9 G., saturated fats 2 G., proteins 11 G., carbohydrates 31 G., fiber 5 G., cholesterol 5 mg, sodium 412 mg, sugar 2 G.
If you're roasting a duck for the holiday table, prepare this delicious side dish of fragrant lentils with whole caramelized pearl onions (or cipollini). The onions are sautéed in the rendered fat left in the roasting pan after the duck has roasted, while the bird rests before carving. Start preparing the lentils while the duck is roasting, and then add the onions while the duck is resting after the oven. Toss them with the cooked lentils and serve alongside the duck. Your guests will be delighted with your sumptuous dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g brown or green lentils, rinsed
- 2-3 tbsp. l. olive oil
- 3 cloves of garlic
- 3 bay leaves (fresh or dried)
- 4 tbsp of water
- 1/4 cup duck fat
- 12 cipollini or pearl onions, peeled and roots removed
- 1/4 - 0.5 cup champagne vinegar, optional
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Cooking the dish according to the recipe:
- Grease a large, high-sided skillet with olive oil and heat over medium-high heat. Add the lentils, garlic cloves, and bay leaf with 4 cups of water, or just enough water to cover the lentils. Bring to a boil and reduce the heat.
- Simmer the lentils uncovered until tender, 25-30 minutes. If you need to add more water, add it a little at a time. The less water you use, the more flavorful your lentils will be.
- Once the lentils are cooked but still slightly al dente, set them aside and let them cool. Remove and discard the garlic cloves and bay leaf. Season with salt and pepper to taste. Taste, but it's best to leave off the salt until serving.
- Pour the duck fat into a large skillet and heat over medium heat. Add the onion, season with salt to taste, and let it caramelize for about 5 minutes per side.
- When ready to serve, add the lentils to the sautéed onions. Stir to coat the lentils with the duck fat. Taste and adjust the seasoning, if necessary. Transfer to a serving platter.
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