Green lentils with vegetables are a classic French side dish that goes well with fish and meat. The composition of vegetables can vary, for example, it is good to add bright vegetables to this side dish that can be eaten raw (bell peppers, tomatoes, zucchini). They must be added at the very last moment - then they will have time to sweat in hot lentils a little, retaining their color, texture and taste.
It is necessary
- For four servings:
- - green lentils - 300 g;
- - beef broth - 600 ml;
- - two carrots, two onions;
- - two stalks of celery;
- - bacon - 100 g;
- - vegetable oil, sherry vinegar - 50 ml each;
- - parsley - 20 g;
- - ground pepper, salt - for an amateur.
Instructions
Step 1
Fry the bacon cubes and vegetables (one celery, half an onion, and half a carrot) in a deep skillet. Cut the vegetables coarsely for frying, so that later the pieces can be easily removed from the pan.
Step 2
When the vegetables turn golden, add the green lentils, fry for three minutes, pour in the vinegar, wait until it has evaporated.
Step 3
Pour the lentils with beef broth, bring to a boil, leave for half an hour on maximum heat.
Step 4
Chop the remaining vegetables finely, fry. Remove large pieces of vegetables from the lentils, mix with chopped celery, carrots, onions and fresh parsley. An appetizing side dish is ready!
