Braised lentils

I made these lentils over the weekend and brought them to work, only to realize that I wasn't quite sure how I planned to eat them. On a whim, I used them as a spread/dip with some multigrain crisps and sugar snap peas, and they struck me as a healthier version of a hummus-like dip. And they were just as tasty!

Note: the recipe calls for red lentils, but any lentils should work fine. Red lentils yield a very soft result - other lentils might still hold their shape a bit after the braising process.

Ingredients

1 tbsp sunflower oil (or other high-heat oil)
1 cup (7 oz) red lentils
1/2 white or yellow onion, chopped
1 medium carrot, chopped
1/2 cup chopped leek
4 garlic cloves, minced
2 cups vegetable broth
Salt and fresh pepper

4-6

Directions

Preheat the oven to 250 degrees. Rinse the lentils and pick through for stones. Heat oil in an ovenproof pot over medium heat, then add the onion, carrot, leeks and garlic and cook for about ten minutes (until onions are translucent).

Add lentils, and cook for one minute. Add the broth and bring to a boil. Cover and transfer to the oven.

Braise the lentils until thickened, about 45 minutes to an hour. Once stirred, they'll resemble a traditional daal. Season with salt and freshly ground pepper.

1 hour