My favorite lentil dish thusfar! Being so inexpensive, lentils were consumed at large during the Great Depression. Who knew what a blessing and gift they were as they are so utterly chock full of nutrtion (protein, fiber, vitamins, minerals and carbohydrates to keep you going. What a package, right?!) This perfectly savory recipe makes a showstopper out of a most humble legume.
Ingredients
3 tbsp Extra Virgin Olive Oil
1 yellow onion, finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
3 bay leaves
1 teaspoon fresh chopped Thyme or 1/2 tsp dried
1 tsp sea salt
Directions
Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and saute until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
