This side dish is quintessentially French. At its best, is made with veal demi-glace, and the good news is you can buy it locally or online. I have made my own, but it did take three days. Or you can substitute demi-glace with a well reduced consommé and beef stock.
Any one of these three solutions must be combined with well browned vegetables. This actually is as important as the demi-glace or reduced consommé. Making this dish is almost like saying I’m making it because I can, and it is outstanding, if you can describe a delicious dish of lentils outstanding, I can.
Ingredients
- 1 tbsp olive oil
- 1 medium carrot finely chopped
- 1 medium parsnip peeled and chopped
- 1 medium onion
- 1 large stalk celery finely chopped
- 8-10 sprigs chopped fresh parsley
- 1 bay leaf
- 2 tsp thyme crushed
- 1/2 tsp black pepper
- 1/2 cup veal demi-glace or consommé (Campbell's is best)
- 1 12 oz can of beef consommé (Campbell's is best)
- 1/2 cup beef broth
- 2 cup cooked lentils rinsed
Instructions
- Gather all ingredients before starting recipe.
- Peel and finely chop 1 medium carrot, 1 medium parsnip, 1 medium onion and 1 large stalk celery.
- Heat 1 tbsp olive oil in a medium deep sided skillet over high heat.
- Add chopped vegetables and sauté until the vegetables and are soft.
- Add 8-10 sprigs chopped fresh parsley, 1 bay leaf, 2 tsp thyme and 1/2 tsp black pepper and stir to combine.
- Cook vegetables, stirring frequently until they turn brown and the pan looks almost black, about 15 minutes.
- Add 1/2 cup veal demi-glace, 1 12 oz can of beef consommé (Campbell's is best) and 1/2 cup beef broth and reduce by half, about 15 minutes.
- Rinse 2 cup cooked lentils and add to vegetables and heat through for about 5 minutes. Stir to combine.
