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1½ cups le puy lentils 2 stalks celery, finely diced 1 onion, finely diced 2 cloves garlic, crushed finely grated zest of 1 lemon 2 tbsp olive oil 2 tsp sherry or wine vinegar 3 tbsp chopped parsley leaves
© Annabel Langbein Media
Place lentils in a pot with celery, onion, garlic, lemon zest, olive oil and 4 cups water. Simmer uncovered until lentils are just tender and liquid has all but evaporated (15-20 minutes). If the lentils are tender and there is still liquid in the pot, turn up the heat and watch closely until all liquid has evaporated.
Remove from heat, season to taste with salt and ground black pepper and stir in vinegar and parsley to serve.
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