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Cider-Braised Lentils with Leeks and Chives

Cider-Braised Lentils with Leeks and Chives

  • Makes
    6 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    4½ to 5½ hours
  • Active time plus cooling
    30 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.

Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 3

    medium-large leeks, white and light green parts thinly sliced, rinsed and dried

  • 2

    medium garlic cloves, minced

  • 1½

    teaspoons fresh thyme leaves, minced

  • 1

    medium Granny Smith apple, peeled, cored and finely chopped

  • Kosher salt and ground black pepper

  • 2½

    cups (1 pound) lentils du Puy, rinsed and drained

  • 3

    cups apple cider

  • 1

    bunch chives, thinly sliced

  • 1-2

    tablespoons balsamic vinegar (optional)

Step 1

On 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.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir in the chives and balsamic vinegar (if using), then taste and season with salt and pepper. Serve warm or at room temperature.