Chilled Lentil Relish

This doesn’t sound very appetizing from the name but it really is.  The herbs in the lentils play well with others, especially the raspberry vinegar.  Lynn and I made this to serve with the Pan Seared Duck.

Serves 4
Chilled Lentil Relish
1 cup lentils
2 cups chicken stock
2 Tbs diced onion
2 Tbs diced carrot
2 Tbs diced celery
1 Bay leaf
2 sprigs thyme
1 sprig rosemary
1 Tbs olive oil
1 Tbs raspberry vinegar
salt and pepper

1. Gently sweat the onions, carrots, celery, bay leaf, and herbs in a little olive oil over low heat until the onions are translucent. Don’t Add Salt, it will make the lentils gross.

2. Add the lentils and stock, bring to a boil, reduce heat to a simmer and cook for 15 minutes.

3. Spread on a plate to chill in the refrigerator.

4. Before serving toss in the olive oil and vinegar and add salt and pepper to taste.


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