Sarah's Quick Warm Lentil Salad
This is a quick recipe I made up one night to use some lentils I had leftover from another time. Use as a side dish or serve with something like cornbread for a vegetarian main dish.
- Serves: 4 persons
- 1cup dry lentils
- 1cup chicken broth
- water to cover
- 2tablespoons unsalted butter
- 1medium onion, chopped
- 1teaspoon minced garlic
- 1(14 ounce) can diced tomatoes, drained
- 1teaspoon salt
- 1tablespoon balsamic vinegar
Step 1Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
Step 2Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.