Warm Red Lentils

Warm Red Lentils


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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These lentils are excellent with roasted fish, lamb or poultry. Serve with or without rice.

  • 1 Cup Dry Red Lentils
  • 2 Tablespoons Olive Oil
  • 1/4 Cup Minced Onion
  • 1/4 Cup Finley Diced Celery
  • 1/4 Cup Finely Diced Carrots
  • 2 Cups Chicken Stock
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Rinse lentils and pick out any stones.
  2. Heat olive oil in saucepan over a medium heat. Add onions, celery, and carrots. Sauté 5 minutes until tender. Add lentils and toss well to coat. Add chicken stock and simmer, covered, 20 minutes until lentils are tender. You may need to add a bit more stock if lentil mixture seems too dry. Season with kosher salt and pepper.
  3. Remove from heat and transfer to serving bowl.
  4. Serve warm.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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