Braised​ ​Lentils

​Braised Lentils topped with Baked Salmon and a side of Roasted Asparagus

Braised​ ​Lentils

  • Serves: 3
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  • 1 cup of green lentils
  • 2 cups of chicken or vegetable broth
  • 1 container of Mirepoix (chopped carrots, onion and celery, most grocery stores sell this prep chopped, huge time saver!) or 2 cups equal parts chopped carrots, onions and celery
  • 1 tablespoon of Olive Oil
  • 2 garlic cloves minced
  • 2 cups of vegetable or chicken stock
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of balsamic vinegar
  • Salt and Pepper to taste


  1. Bring lentils and broth to a boil, then turn the heat down to low, simmer and cover the lentils for 15-20 minutes, until they’re cooked but still have a bite.
  2. Heat up the olive oil on a large pan on medium heat.
  3. Add the mirepoix, mixing around with a wooden spoon until the vegetables start to sweat (about 3-5 minutes).
  4. Add the garlic until fragrant (about 1 minute).
  5. Add the lentils, then add another cup of broth.
  6. Turn the heat up to high until the lentil mixture comes to a boil, then turn down to simmer and cover. Stir every now and then until the stock is absorbed (about 15-20 minutes).
  7. Once ready, turn off the heat and add parsley and balsamic then season with salt and pepper.