1. A tiny little splash of red wine vinegar livens them up. Add drained lentils along with just enough of their cooking liquid (about 1/4 cup) to moisten slightly. Salting the lentil water helps the lentils cook evenly and hold their shape, while seasoning them throughout. I didn’t have celery on hand so I just doubled the carrots, and I skipped the wine but added the splash of red wine vinegar at the end as suggested which really added a nice depth to the lentils.
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