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Warm Green Lentils

Holiday 2017
F201706024.jpg
food and drink

BY: Amy Rosen

I happen to know a lot of vegetarians and if there’s one festive feast that leaves them in the cold—culinarily speaking—it’s the holiday turkey. Yet it’s so easy to be inclusive, especially when it comes to sides. I think everyone will enjoy this zesty twist on lentils, studded with parsnips, carrot, onion and a sherry vinaigrette.

2 tbsp (30 mL) olive oil
1 medium onion, finely diced
2 medium carrots, peeled and finely diced
2 medium parsnips, peeled and finely diced
2 cloves garlic, minced
Salt and pepper to taste
1 cup (250 mL) green lentils
4 cups (1 L) water
¼ cup (60 mL) extra virgin olive oil
1 tbsp (15 mL) Dijon mustard
3 tbsp (45 mL) sherry vinegar
2 tbsp (30 mL) fresh parsley, finely chopped

1. Heat olive oil in a medium sauté pan, add the onion, carrots and parsnips and cook over medium heat for 7 to 10 minutes, stirring often (add a splash of water if the pan gets too dry). Add the garlic and cook for 2 more minutes. Season to taste with salt and set aside.

2. Meanwhile, rinse lentils and place in a medium saucepan with 4 cups (1 L) water. Bring to a boil, then lower heat and simmer uncovered for 20 to 25 minutes, or until lentils are just tender. Drain lentils and season to taste with salt and pepper. Set aside.

3. In a large bowl, whisk together the ¼ cup (60 mL) extra virgin olive oil with mustard, vinegar, salt and pepper. Add the lentils, vegetable mixture and parsley and stir well. Re-taste for seasoning and adjust if necessary.

Serves 4 to 6

What to Serve

LCBO#:586677
$12.95  
F201706024.jpg
food and drink

Warm Green Lentils

Holiday 2017

BY: Amy Rosen

I happen to know a lot of vegetarians and if there’s one festive feast that leaves them in the cold—culinarily speaking—it’s the holiday turkey. Yet it’s so easy to be inclusive, especially when it comes to sides. I think everyone will enjoy this zesty twist on lentils, studded with parsnips, carrot, onion and a sherry vinaigrette.

2 tbsp (30 mL) olive oil
1 medium onion, finely diced
2 medium carrots, peeled and finely diced
2 medium parsnips, peeled and finely diced
2 cloves garlic, minced
Salt and pepper to taste
1 cup (250 mL) green lentils
4 cups (1 L) water
¼ cup (60 mL) extra virgin olive oil
1 tbsp (15 mL) Dijon mustard
3 tbsp (45 mL) sherry vinegar
2 tbsp (30 mL) fresh parsley, finely chopped

1. Heat olive oil in a medium sauté pan, add the onion, carrots and parsnips and cook over medium heat for 7 to 10 minutes, stirring often (add a splash of water if the pan gets too dry). Add the garlic and cook for 2 more minutes. Season to taste with salt and set aside.

2. Meanwhile, rinse lentils and place in a medium saucepan with 4 cups (1 L) water. Bring to a boil, then lower heat and simmer uncovered for 20 to 25 minutes, or until lentils are just tender. Drain lentils and season to taste with salt and pepper. Set aside.

3. In a large bowl, whisk together the ¼ cup (60 mL) extra virgin olive oil with mustard, vinegar, salt and pepper. Add the lentils, vegetable mixture and parsley and stir well. Re-taste for seasoning and adjust if necessary.

Serves 4 to 6

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