Lentils in the Fast Lane
- Yield 4 servings
This feisty legume goes from zero to fun in the blink of an eye with pearl onions, carrots, garlic, thyme, and a surprise appearance by vermouth.
- 10 ounces frozen pearl onions
- 2 tablespoons vegan margarine, or extra-virgin olive oil
- 1 large peeled carrot, cut diagonally into 1/8-inch thick slices
- 2 cloves garlic, pressed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 fresh thyme sprigs, or a pinch of dried thyme
- 1 bay leaf
- 1 cup dried french green lentils
- 2 cups water
- 1/2 cup dry vermouth or dry white wine
- In a medium saucepan of water, boil the pearl onions for 1 minute, then drain.
- Wipe out the saucepan and place it over moderate heat. Melt the margarine until the foam subsides, then cook the onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until the vegetables are softened, 6 to 8 minutes.
- Add the lentils, water, and vermouth and bring the mixture to a boil, then reduce heat and simmer, partially covered, until the lentils are just tender, 12 to 20 minutes. Discard thyme sprigs (if using) and bay leaf. Transfer lentils to a serving dish with a slotted spoon.
Note: The cooking time of lentils varies pretty widely—the fresher they are, the faster they cook.
–From the book The Tipsy Vegan, by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.