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Milk Street Recipe
Cider-Braised Lentils with Leeks and Chives
Lentils du Puy, also called French green lentils, are the type to use in this hearty side dish. They hold their shape and retain a firm yet tender texture even under the intensity of pressure cooking. We cook them in apple cider, with a fresh Granny Smith thrown in for brightness and acidity; leeks and chives balance the dish with savory onion notes. These lentils are a terrific accompaniment to grilled or roasted salmon, pork or sausages.
6
Servings
Tip
Don't forget to wash and dry the leeks after slicing them; their many layers trap sand and grit.
FAST: 1¼ hours
Slow: 4½ to 5½ hours
30 minutes active
Ingredients
-
4
tablespoons (½ stick) salted butter
-
3
medium-large leeks, white and light green parts thinly sliced, rinsed and dried
Directions
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