Truth be told I haven’t done that well with sharing posts regarding cooking on this blog. Probably because initially getting the page set up seemed really confusing at first. Hopefully now, it won’t seem so daunting. I’ve got tons of family favorites I could share. We are an “eat at home” family. They’d rather do that than go “out” – go figure?! So, I’ve honed in on my cooking and baking skills, and now the kitchen is mine… hehehe 🙂
My first post was a kid friendly recipe and so easy to make your kids could make dinner for you.
This recipe is equally as “delish” but waaayyy healthier. Adding a dash (ok, maybe more than that!) of red wine vinegar on top is really the crowning glory to it. I guess I should tell you that this is actually “designed” to be served with Pan-Seared Scallops (and those are to-die for combined with this). But I don’t know how many of you might want to try those as well? If you do want to give them a whirl…leave me a comment and I’ll upload the recipe. My mouth waters just thinking about it.
So, now for the recipe!
Lentils Braised with Rosemary and Garlic
– 1.5 cups / 3.5 dl green/Puy lentils
– 1 Tbsp olive oil
– 3-5 Tbsp fresh rosemary, chopped
– 1 red onion or 2-3 shallots, chopped
– 3 cloves garlic, chopped
– 3 cups / 7 dl chicken stock
– 2 Tbsp olive oil
– 0.5 Tbsp red wine vinegar
– salt & pepper
The braised lentils recipe is actually from Jamie Oliver:
remember Food Revolution on TV back in 2008-09? Yes, that Jamie Oliver 😉