Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cider-Braised Lentils with Leeks and Chives
Lentils du Puy, also called French green lentils, are the type to use in this hearty side dish. They hold their shape and retain a firm yet tender texture even under the intensity of pressure cooking. We cook them in apple cider, with a fresh Granny Smith thrown in for brightness and acidity; leeks and chives balance the dish with savory onion notes. These lentils are a terrific accompaniment to grilled or roasted salmon, pork or sausages.
6
Servings
Tip
Don't forget to wash and dry the leeks after slicing them; their many layers trap sand and grit.
FAST: 1¼ hours
Slow: 4½ to 5½ hours
30 minutes active
Ingredients
-
4
tablespoons (½ stick) salted butter
-
3
medium-large leeks, white and light green parts thinly sliced, rinsed and dried
Directions
-
01On a 6-quart Instant Pot, select More/High Sauté. Add the butter and melt. Add the leeks and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the garlic, thyme, apple, 2 teaspoons salt and ¼ teaspoon pepper. Cook, stirring, until fragrant, about 30 seconds. Add the lentils, cider and 2 cups water; stir to combine, then distribute in an even layer.
I've made many Milk Street recipes and I have to say, this is one of my favorites. It will definitely hit my 'go-to' list of recipes. Easy to make, complex in flavor and heartily satisfying! Well done, Milk Street!