Cider-Braised Lentils with Endives and Apples
Comfort in a spoon, with apples and a touch of sparkle.
- Prep time: 15 minutes
- Cook time: 40 minutes
Green lentils are comfort in a spoon. Butter-braised endives are a sweetness that surprises. Bring them together with a splash of cider, a crisp apple, and some walnuts, and you've got an autumn dish that simmers away while you do something else.
Ingredients
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endives
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green lentils
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onions
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carrot
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clove of garlic
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apples
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apple cider
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vegetable broth
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butter
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olive oil
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wholegrain mustard
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apple cider vinegar
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thyme
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bay leaf
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noix
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flat-leaf parsley
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salt and pepper
Recipe steps
The lentil stew
Dice the onion and carrot into small cubes. In a large saucepan, sauté them for 5 min in olive oil with the crushed garlic, thyme, and bay leaf. Add the rinsed lentils (no soaking needed), pour in 10 cl of cider, and let it reduce for 2 min. Cover with the broth, bring to a simmer, then let it cook gently for 25 min with the lid on, until tender but not mushy.
The braised endives
Meanwhile, cut the endives in half lengthwise and remove the small bitter core at the base. Melt the butter in a large pan, place the endives cut-side down, and let them brown for 4 min. Flip them over, add the apple sliced into thin wedges (skin on), and pour in the remaining 10 cl of cider. Cover and braise over low heat for 10 to 12 min: a knife tip should slide in effortlessly.
The final kick
When the lentils are cooked, remove the thyme and bay leaf. Stir in the mustard and cider vinegar, season with salt and pepper. If there’s too much liquid left, let it reduce uncovered for 2 min; if it’s too dry, add a splash of hot water. Toast the walnuts in a dry pan for 3 min, then roughly chop them.
Plating
Serve the lentils in shallow bowls, place 2 endive halves and a few apple slices on top, drizzle with the braising juices, and scatter with walnuts and parsley.
Tips and variations
- Tip: never boil lentils at a rolling boil—they’ll burst. A gentle simmer is all you need.
- Meaty twist: brown some smoked lardons with the onion at the start of the recipe.
- Cheesy twist: crumble some goat cheese or a piece of sheep’s milk cheese on top at the last minute.
- Alcohol-free twist: swap the cider for cloudy apple juice with a splash of cider vinegar.
- Vegan twist: replace the butter with olive oil, and the rest follows naturally.
Anti-waste tips
Opened cider: an open bottle loses its fizz but is still great for cooking. Use it here, in a vinaigrette, or freeze it in ice cube trays to deglaze a pan later.
Leftover lentils: turn them into a cold salad the next day with a little vinaigrette. Blended with an egg and some breadcrumbs, they also make great little veggie patties.
Wrinkled or spotted apple: it’s perfect here. It melts better when cooked than an ultra-firm apple, and no one will notice the difference. Same goes for a slightly soft carrot—you can grate it or dice it without any problem.
