Lentils are the highlight of this dish, which becomes a bed for vegetables and protein.
¼ cup olive oil
¼ cup diced carrots
¼ cup diced onions
¼ cup diced celery
½ lb. tri-color lentils
¼ cup lemon juice and zest
1 clove garlic, minced
Water as needed
- In large saucepan, heat oil. Add carrots, onions and celery; sauté for 5 minutes. Add lentils, sauté for another 5 minutes.
- Add garlic, lemon juice and lemon zest, and just enough water to cover. Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender but not mushy.
- Remove from heat and hold at 135°F for service. To serve, place 3 ounces lentils, as bed, on warm plate. Top with protein and vegetables of your choices and serve.