Braised Lentils with Cipollini Onions
- 2 to 3 tablespoons olive oil
- 1 pound brown or green lentils, rinsed
- 3 cloves garlic, peeled
- 3 bay leaves, fresh or dried
- 4 cups water
- Kosher salt and freshly cracked black pepper
- 12 cipollini or pearl onions, stemmed and peeled
- 1/4 cup duck fat
- 1/4 to 1/2 cup champagne vinegar, if desired
- Coat a large high-sided saute pan over medium-high heat, with the olive oil.
- Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover.
- Bring the water to a simmer and lower the heat.
- Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes.
- (Chef's Note: If you need to add more water for the lentils to finish cooking, add a little at a time.
- There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process.
- The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!)
- Once they are cooked but still somewhat "al dente", set them aside to cool.
- Remove and discard the garlic cloves and the bay leaves.
- Season with just a touch of salt and pepper, to taste.
- Retaste, but hold off on reseasoning until serving.
- Add the duck fat to a large saute pan over medium heat.
- Add the onions, season with salt, to taste, and allow them to caramelize.
- When you are ready to serve add the lentils to the sauteed cipollini onions.
- Stir to coat the lentils with the duck fat.
- Taste and season with salt, if needed, and stir in the vinegar.
- Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired.
olive oil, brown, garlic, bay leaves, water, kosher salt, cipollini, duck fat, champagne vinegar
Taken from www.foodnetwork.com/recipes/alexandra-guarnaschelli/braised-lentils-with-cipollini-onions-recipe.html (may not work)