French Lentils with Garlic and Thyme

Ingredients

• 3 tbspOlive oil
• 1 pcsOnion
• 2 pcsGarlic
• 1 pcsCarrot
• 450 gLentil
• 1 tspThyme
• 3 pcsBay leaf
• 1 tbspSalt
• 2 pcsCelery
• 1440 mlWater

Instructions

1. 1

   Prepare

   • Peel and finely chop the onion, carrot, celery stalks and garlic.
   • Measure the thyme and bay leaves.
2. 2

   Sauté

   • Heat a large saucepan over medium heat and add the olive oil (3 tbsp).
   • Add the chopped onion, carrot, celery and garlic and sauté, stirring occasionally, 5–10 minutes until softened.
3. 3

   Cook lentils

   • Add water (or optionally chicken/vegetable stock), then the lentils, thyme, bay leaves and salt.
   • Bring to a boil, then reduce to a brisk simmer and cook 20–25 minutes until lentils are tender and most liquid is absorbed.
   • If there is excess liquid, drain. Remove bay leaves before serving.
4. 4

   Serve

   • Taste and adjust seasoning, then serve immediately or cool and reheat later.
   • Tip: Replace part of the water with stock for a fuller taste.