Ingredients
- 1 cup of dry lentils
- 1 cup of chicken broth
- Sufficient water to cover
- 2 tablespoons of unsalted butter
- One medium onion, finely chopped
- 1 teaspoon of minced garlic
- A can of diced tomatoes (14 ounces), drained
- 1 teaspoon of salt
- 1 tablespoon of balsamic vinegar
Step 1
In a pot, meld the lentils with chicken broth, ensuring they are just submerged in water. Let them gently simmer until tender but still holding their shape, for around 25 minutes. Top up with water as needed to keep the lentils covered.
Step 2
Meanwhile, in a saucepan over medium heat, melt a knob of butter until it sizzles. Saute the onion until it turns see-through with a hint of golden brown, which usually takes about 5 minutes. Introduce the garlic, cooking for half a minute. Next, combine the cooked lentils along with their flavorful liquid into the saucepan. Carefully incorporate the juicy tomatoes. Season with a pinch of salt, a splash of balsamic vinegar, and softly stir the mixture. Enjoy this dish warm.
Extra Tips & Suggestions
- 1. Keep your lentils fresh and flavorful by storing them in an airtight container in a cool, dark place. This will help preserve their nutty taste and pleasing texture.
- 2. For added convenience, pre-cook a large batch of lentils and freeze them in portion-sized bags. This way, you can easily grab a bag from the freezer whenever you're craving a warm lentil salad.
