The friend who shared this recipe writes that he uses it under his grilled salmon fillets. It’s great with the balsamic-style cider vinegar from Nova Scotia, maple vinegar from Quebec, an off-dry wine vinegar from Niagara or the fabulous, authentically-made, balsamic from Venturi-Schultz Vancouver Island. It’s so easy that my 12 year old grand daughter made it several times over the Christmas break.
Lentils are very easy to cook but tinned lentils are the ultimate in convenience.
- 3 tbsps (45 mL) canola oil
- 1 small onion, minced
- 2 garlic cloves, minced or crushed
- 1 carrot, peeled and finely diced
- 1/3 cup (75 mL) finely chopped celery
- ¼ cup (60 mL) diced sweet red pepper
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) crushed chili peppers (optional)
- 1 – 19 oz (540 mL) tin lentils, drained or 2 cups (500 mL) cooked lentils
- 2 tbsps (30 mL) balsamic-style vinegar
Heat the oil in a skillet and add onion, garlic, carrot, celery and pepper. Sprinkle with salt and sauté for 3 to 4 minutes or till beginning to soften and brown. Stir in chili peppers and drained lentils and heat through. Add vinegar, mixing to combine. Cover and keep warm till serving.
Makes 3 – 4 servings.
Originally published in Anita Stewart’s CANADA: The Food, The Recipes, The Stories (Harper Collins Canada 2008/2014).
