Inspired by Persian dishes like Jeweled Rice, this healthy dish fuses the warm, savory appeal of lentils with fresh nuts, raisins, and pomegranate seeds. The flavor profile starts with sautéed red onions and carrots from Triple B Farms, and gets deeper with a simmer in stock and white wine. Serve as a colorful side dish, or as a vegetarian entrée.
JEWELED LENTILS RECIPE
3 tbsp olive oil
1 red onion from Triple B Farms, finely chopped
2 cloves garlic, chopped
1 carrot from Triple B Farms, chopped
2 cups chicken or vegetable stock or water
1 cup white wine
1 cup French lentils
1 sprig thyme
2 bay leaves
1 tbsp salt
1/4 cup parsley, chopped
1 cup mixed nuts, chopped
1/2 cup pomegranate seeds
1/4 cup raisins, chopped
1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5-10 minutes.
2. Add 2 cups water, 1 cup white wine, lentils, thyme, bay leaves, and salt. Bring to a boil, then reduce to a fast simmer.
3. Simmer lentils until they are tender and have absorbed most of the water, 20-25 minutes. If necessary, drain any excess water after lentils have cooked. Toss with herbs, nuts, pomegranate seeds, and raisins. Serve immediately as a side dish, or atop rice as a vegetarian entrée (if you use vegetable stock or water).
RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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