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 Lentils in Cider With Nori
Wylie Dufresne of WD-50
8 people
2 cups French green lentils
2 quarts apple cider
1 carrot, peeled and split
1 stalk celery, cut in half
2 cloves garlic
½ medium onion
1 sprig thyme or bouquet garni
Salt
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1 sheet roasted nori, cut into 4 long strips, then cut into ribbons 1/2-inch wide
Place the lentils, cider, carrot, celery, garlic, onion, and thyme in a saucepan and cook over medium-low heat for 40 minutes or until the lentils are tender. Drain the lentils, reserve the liquid, and discard the vegetables. Add salt, vinegar, and oil to the lentils, stir in a little of the reserved cooking liquid, and set the pan in an ice bath to cool. Just before serving, fold in the mustard and sprinkle in the nori. Serve at room temperature.
Suggested Menu:
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