Black Lentils | Chef Richard Landau | Tips & Techniques

We could all use more veggies in our life!😋

Chef Richard Landau, the Vedgehead himself, is here to show us how to make Black Lentils the first part of our Whole Roasted Carrots with Black Lentils and Green Harissa Dish!

✅Lentils:
1 Tablespoon Olive Oil
½ Cup Minced Onions
1 Tablespoon Minced Garlic
3 Cups Vegetable Stock
2 Cups Dried Black or Green Lentils, picked through and rinsed
2 Teaspoons Island Spice Blend

✅Method:
Heat the oil in a medium stockpot over high heat until it ripples. Add the minced onions and garlic and cook, stirring, until brown, 3 to 5 minutes.
Add the stock, lentils, and Island Spice Blend and bring to a boil. Reduce the heat to medium- low and simmer, uncovered, until the lentils are tender, 25 to 30 minutes.

Credit line: Recipe from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, copyright © Rich Landau and Kate Jacoby, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com