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Cider-Braised Lentils with Apple-Radish Pickles

Cider-Braised Lentils with Apple-Radish Pickles

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    15 minutes active
  • Rating

French green lentils hold their shape with cooking and retain a firm, meaty bite. In this recipe their earthy, slightly peppery flavor pairs perfectly with the sweetness of apple cider and butter-sautéed shallots. For efficiency, prep the radishes and apple while the lentils simmer. You could serve this as a vegetarian meal, or for added savoriness garnish with ribbons of prosciutto. It's also a great accompaniment to garlicky sausages.

Tip

Don't substitute brown lentils for the French green lentils. Brown lentils have a milder flavor and softer texture, and cook much more quickly than green lentils.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, divided

  • 4

    large shallots, sliced into thin rings, layers separated

  • 2

    medium garlic cloves, minced

  • 2

    sprigs fresh thyme, plus 2 teaspoons chopped fresh thyme

  • 1

    cup apple cider

  • 1

    tablespoon plus 2 teaspoons whole-grain mustard

  • Kosher salt and ground black pepper

  • 1 ½

    cups French green lentils, rinsed and drained

  • 3

    tablespoons cider vinegar, divided

  • 4

    medium radishes, thinly sliced (about 1 cup)

  • 1

    Granny Smith apple, cored, thinly sliced and cut into rough ½-inch squares

  • 5

    ounces chèvre (fresh goat cheese), crumbled

Step 1

In a large saucepan over medium-high, melt 3 tablespoons of the butter, occasionally swirling the pan, until the milk solids at the bottom begin to brown, about 2 minutes. Add ¾ of the shallots and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and thyme sprigs, then cook until fragrant, 30 to 60 seconds.

Step 2

Stir in the cider, mustard, 2½ teaspoons salt and ¾ teaspoon pepper. Bring to a boil over high and cook, stirring occasionally, until the cider has almost completely reduced, about 6 minutes. Add 3½ cups water and the lentils, then bring to a simmer. Reduce to low, cover and cook, stirring occasionally, until the lentils are tender, 45 to 50 minutes.

Step 3

Meanwhile, in a small bowl, combine 2 tablespoons of the vinegar and 2 teaspoons salt and stir until the salt dissolves. Add the radishes, apple and the remaining shallots. Toss to combine and set aside.

Step 4

Taste the lentils and season with salt and pepper. Remove and discard the thyme sprigs, then stir in the remaining 1 tablespoon butter, the chopped thyme and the remaining 1 tablespoon cider vinegar. Transfer to a bowl and serve with the apple-radish mixture and goat cheese on the side.

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