Ingredients
- 1 cup dry lentils
- 1 cup chicken broth
- water to cover
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon salt
- 1 tablespoon balsamic vinegar
Why This Recipe Is So Enjoyable
Cooking Techniques
- Use vegetable broth instead of water to add extra flavor to the lentils.
- Let the lentils cool slightly before mixing to keep the salad fresh and vibrant.
Step 1
Put the lentils and chicken broth in a pot, then add just enough water to cover them. Bring everything to a gentle simmer and let the lentils cook until they’re tender but still hold their shape, which should take about 25 minutes. Keep an eye on them and add a bit more water if it looks like they’re drying out.
Step 2
While the lentils are cooking, melt the butter in a pan over medium heat. Toss in the onion and cook it until it’s soft and starting to turn golden, about 5 minutes. Add the garlic and sauté it for just half a minute until fragrant.
Step 3
Once the lentils are ready, pour them along with their cooking liquid into the pan with the onions and garlic. Gently fold in the tomatoes, then season everything with salt. Finish it off with a splash of balsamic vinegar and give it a gentle stir. Serve this warm and enjoy!
