2 cups of lentils
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/3 cup olive oil
6 cups of water
1/3 cup wine vinegar
1 tsp Salt and 1/2 tsp Pepper
Wash lentils. Place in saucepan and add oil, onion, carrots, celery and saute until onions are translucent, then add water. Bring to a boil, then simmer with cover for 1 hour. Stir in vinegar and seasoning.
This recipe is from Lentils to Lamb, Social-Cultural Group, Assumption Greek Orthodox Church, St. Clair Shores MI 1978 page 20.
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Yes it is similar to the technique with risotto.
I never thought of sauteing the dry lentils before water. Wonder if that seals them like you do with rice in risotto?