Vegetarian Cooking for Everyone
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Zosia from Toronto, ON
This is a very reliable and delicious way to prepare lentils. Simmered with some vegetables, aromatics and bay leaves, this is my go-to recipe for cooking this legume.
Depending on what the end use is, I often finely dice the onion and mince the garlic and leave them in after they’re cooked, or leave the carrots and celery in large pieces and remove them along with the onion, bay leaves etc.
Finished with a little red wine vinegar and olive oil, the dish is delicious served hot as a side, or chilled as a salad. The batch pictured was made with Puy lentils and was for these meatless burgers.
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