Lentils are quick & easy to make, as well as very affordable! This recipe is perfect for a workday lunch or even an easy dinner.
I am always looking for quick and easy recipes for meal prep – ones that I can make in large quantities and that taste just as good or better the next day. I came up with this recipe based on what I had on hand, as well as some inspiration from the Trader Joe’s lentil package.
Start out with the classic Italian soffritto base – carrots, celery and onions. There are two secret ingredients – vermouth and a leftover ham bone – that really make the flavors of this dish pop!
One thing that I notice Italians do more than Americans is use all parts of the animal. Don’t throw away your leftover bones! They can add an incredible depth of flavor to sauces and soups. In this case, I used a leftover Easter ham bone.
To switch things up a bit (who else hates eating the same exact thing twice?! Unless it’s pizza…) try serving the lentils different ways:
- Add extra broth to make a soup
- Add veggies, such as spinach
- Add pasta
- Serve with crusty bread
- Use in tacos
Any other serving suggestions? Share them below!
- 1 carrot chopped
- 1 stick of celery chopped
- onion chopped
- 1 tbsp olive oil
- 1 cup green lentils
- 2 1/4 cup vegetable or chicken broth
- 1/4 cup Vermouth or dry white wine
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 ham bone
- 1 tbsp tomato paste
- salt to taste
- Chop the carrot, celery, and onion. Sautee in some olive oil over medium heat for approximately 5 minutes until they are still firm, yet starting to become tender.
- Add the lentils, broth, vermouth, thyme, and ham bone to the pot. Bring to a boil, then reduce heat to low. Simmer for 35-40 minutes, until lentils are tender and liquid is almost absorbed. Remove the ham bone, then add tomato paste and salt to taste and stir to combine.
- Serving suggestions: Eat a bowl with some crusty bread on the side, or add some pasta and/or spinach to mix it up!