Lenticchie Brasate
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.
Ingredients
Makes 6 servings
Step 1
Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
Step 2
倒入鸡汤和橄榄油和季节lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.
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Reviews (24)
Back to TopI made this as an accompanyment to Chicken Valdostano and the lentils took center stage. While the chicken turned out a little tough and bland, the lentils were fabulous. They are even good cold served as a salad! Be sure to rinse your lentils first so the ydon't turn grey and don't overcook them or they will turn mushy.
Anonymous
Tampa, Florida
9/19/2021
Too many spinach stalks?...this is a great recipe 1. I didn’t use chicken stock, but instead cooked ¾ lbs boneless, skinless chicken in the pan (with herbs) then deglazed the pan with white wine and added then lentils. 2. I used spinach stalks instead of the greens which turned out awesome. It gave the lentils some contrasting firmness, color and taste
patlando
Portland, OR
5/17/2016
So delicious, comforting, crave-worthy--and vegan! Yes, I did make some adjustments: To the cooking liquid I added dried oregano and red pepper flakes. (I didn't have celery so omitted it). To the braising lentils (using veg broth) I added a very generous amount of fresh ground black pepper and then some white pepper too. I used a ton of spinach--at least double--and salted it well. At the end I added a couple glugs of balsamic and some chopped parsley, then turned it off, and served it with crusty wheat bread. My husband loved it and my toddler, who previously wasn't keen on spinach, cleaned the plate. A keeper!
cklp
3/24/2016
I and my husband aren't big lentil eaters, and this is the only recipe I've ever found that we both LOVE! I think the lentils come out perfectly, tender and very flavorful, and I wouldn't change a thing.
AHanks1
Vail, Colorado
1/14/2014
Makes way more than six servings! More like 10 -12!! A little bland. Also needs more stock added. Maybe some white wine for more flavor or more spinach?
dnals
palo alto, ca
7/18/2012
As a Diabetic-conscious eater, I was happy to find this recipe. I love lentils: they are filling and treated as a protein food under my diet plan. My only complaint - and from those that I prepared this for - was that it was a little bland. However, upon reheating the lentils in a skillet the following night, I made the following modification that made the fish flavorful: pancetta. A little pancetta or even diced ham as a base gives this dish the finishing touch. I will make this again.
ABartak
Virginia Beach, VA
3/4/2011
I made this with the Pollo Valdostana with very good results. I had Lentilles Vertes so used 1 cup of those to feed Two hungry men. I forgot to shred the spinach, which would have made a nicer texture, but it was still very edible. Quick and easy, this combination is a keeper, though I would add garlic to both recipes and perhaps some red chili pepper flakes to the sauce.
skinnyboy
NY, now in Chester, UK
4/16/2010
Oh yeah, and instead of bay leaves, I used Mexican oregeno and tarragon.
radicallie
9/27/2009
This is a great stand alone vegetarian dish! Make sure to rinse lentils before boiling them to combat grayness later on. I didn't change the recipe much, but I did throw in a few garlic cloves and a big sweet yellow onion in the beginning. If I had one, I would have thrown in a big chunk of parmesan cheese rind during the boiling and removed with the water. I used baby spinach instead of regular and veggie broth instead of chicken. Also, at the end I added about two tablespoons of Sherry vinegar and a healthy dose of white pepper. And grated parmesan, of course.
radicallie
San Antonio, TX
9/27/2009
This came out bland and grey. I saved it by adding tons of pepper, the juice of 2 lemons, parsley and marjoram. If I made it again, I'd include garlic, either halve the amount of lentils or double the amount of spinach, then top with parmesean and serve it with crusty bread.
ucellina
Chicago, IL
11/30/2008
This was a solid good. I incorporated some of the recommendations offered by kccook. In addition I added 1 1/2 teaspoons of balsamic vinegar right before serving. It helped brighten the overall dish.
Anonymous
tucson, az
8/26/2008
I liked both the lentils and the chicken seperatly, but both my boyfriend and I agreed as a combination it was a bit strange.
tylerannp
Arlington, VA
3/12/2008
I pictured this dish turning out in perfectly shaped glossy brown lentils, but it turned out to be a bland, grey mess. That took away some of its appeal, but it was a bit more stock away from being really tasty. Not a bad dish, but it needs help.
braverach
2/17/2008
After reading the reviews I was worried about this being bland, so I made a couple of adjustments. I sauteed the oninons in olive oil with some minced garlic until they were soft, added some white wine and cooked it down a little before adding the other ingredients. I replaced the water with broth, then saved the cooking liquid when I drained the lentils; I used it for the broth in this recipe and the remainder of it I added to the broth in the Chicken Breast Valdostana recipe. I also added just a little diced prosciutto with the spinach since it's also in the chicken. The results were fabulous and not at all bland. In fact, undrained this would be a great lentil soup.
kccook
1/28/2008
I used green lentils. It was not bland at all. In fact it was delicious.
tnt3000
11/28/2007
