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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
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4
tablespoons (½ stick) salted butter
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3
medium-large leeks, white and light green parts thinly sliced, rinsed and dried
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the butter and melt. Add the leeks and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the garlic, thyme, apple, 2 teaspoons salt and ¼ teaspoon pepper. Cook, stirring, until fragrant, about 30 seconds. Add the lentils, cider and 2 cups water; stir to combine, then distribute in an even layer.
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I've made many Milk Street recipes and I have to say, this is one of my favorites. It will definitely hit my 'go-to' list of recipes. Easy to make, complex in flavor and heartily satisfying! Well done, Milk Street!