Yellow lentils with sauteed vegetables1 Cup yellow lentils
1/2 medium onion, chopped
1 medium carrot, chopped
1 stalk of celery, chopped
1 medium yellow squash, chopped
1/2 bell pepper (I used green, but any color will do), chopped
1 Tbsp red wine vinegar
salt and pepper
1 Tbsp butter
chopped parsley for garnishing
Bring a pot of water to a boil, add some salt, then add in the lentils, stir and let cook for about 25-30 minutes. Start checking for the taste at about 20 minutes to ensure that the lentils don't get too soft. Bring them to any consistency you like. I like them, as the Italians say, "al dente". They look prettier that way too.
In the meantime, prepare your vegetables. Chop them all into the same size pieces and now comes the easiest part. Heat a sauteing pan, add the olive oil and butter and all of the vegetables in. Season with some salt and pepper and let cook, stirring occasionally for about 10-12 minutes. At the very end of cooking, stir in the vinegar and parsley.
Your lentils should be cooked by then too. Drain the water out of them and add the lentils into the pan with the veggies. Stir together to combine and serve.
These lentils came on a side of a variation of these turkey cakes that were made with dark chicken meat, corn, carrots and onions, but I think they would make an excellent side to most other main dishes, or even a nice topping to a green salad (hmmm maybe that's what I'll do with the leftovers for lunch tomorrow!)