Cider-Braised Lentils with Leeks and Chives
- Makes6 servings
- Cook Time1¼ hours
- Slow Cook Time4½ to 5½ hours
- Active time plus cooling30 minutes active
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.
Tip
Don't forget to wash and dry the leeks after slicing them; their many layers trap sand and grit.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.