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French Lentils with Garlic and Onion



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Recipe courtesy of Ed Schwarz, Fine Wine Cellars, Stowe, Vermont

1 cup French Lentils, dried (you can find them in specialty markets – these came from Sunflower Market in Waterbury, VT)
1 cup Red Pepper, diced
½ cup Yellow Onion, diced
¼ cup Carrot, diced
1 Tbs Garlic, crushed
1 Tbs Kosher Salt (or more to taste)
1 Tsp Pepper
4 Tbs Olive OilRinse dried lentils and place in 2 quart pot. Fill pot with water to double level of lentils. Bring water to boil and boil lentils for 15-25 minutes, until tender.Meanwhile, heat oil in a skillet and add onion and carrot. Sauté 3 minutes on medium high. Add red pepper and cook another 2 minutes. Add garlic and cook for 1 minute, stirring often.When lentils are tender, use a colander to strain then add lentils to the cooked vegetables in the sauté pan. Stir in salt and pepper. Can be served warm or room temperature.

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