Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Lentils with Lamb and Dried Cherries

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Lentils with Lamb and Dried Cherries

Article excerpt

Just a handful of ingredients combine to make a cold-weather entree that strays a little from the norm, but in a good way. Usually when you see lamb with lentils, the legumes are served as a side. Here the two are combined, allowing the lentils to share center stage and a more economical use of the meat.

LENTILS WITH LAMB AND DRIED CHERRIES

Makes 4 servings

Ingredients

1 cup dried green lentils, rinsed

1 1/2 tablespoons mild olive oil

12 ounces boneless lamb steak (from the leg), cut into 1/2-inch cubes

Salt

Freshly ground black pepper

1 medium onion, finely chopped (about 1 cup)

2/3 cup dried cherries, coarsely chopped

3/4 cup ruby port

1 tablespoon finely chopped parsley

Steps

Cover the lentils with 2 inches of water in a 2-quart pot and heat over medium-high heat. Once the water comes to a boil, partially cover the pot and reduce the heat so the water maintains a low boil. Cook until the lentils are just tender, 20 to 25 minutes. Drain in a colander. …

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