Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minWhat is court boullion?
This simple vegan recipe derives it’s subtle layers of flavor by create a court boullion.
Court bouillon is a flavorful broth used in French cuisine as a poaching liquid for fish, seafood, and other delicate foods.
It’s made by simmering various aromatic vegetables (such as onions, carrots, and celery) in water.
Ingredients
Directions
Toss the leek and carrot slices with olive oil in a large saucepan.
Cook over medium-high heat for 5 minutes until the vegetables begin to brown.
Add the remaining ingredients, stir and cover. Reduce heat, adjusting to a simmer for 1 hour or until the lentils are tender and most liquid evaporates.
Do not stir in order to try to keep the leeks intact as much as possible.
Serve hot.
Comments
This needed an acidic component, so I added a couple of tablespoons of rice vinegar and replaced some of the salt with soy sauce. This heightened and brought the flavours together. I also used 2 tablespoons of tomato paste instead of one.