Basic Lentils with Carrots

I don't know when we became Lentil People, but they seem to have become a Friday go-to for us. No photo, because they're lentils and not very attractive, but trust me, they're good. This is also a very versatile recipe: add more water/chicken stock for soup, add ham or bacon on a non-Friday, etc.

Ingredients

• 1 tablespoon extra virgin olive oil

  1 medium yellow onion, chopped

  1 carrot, chopped

  3 cups water

  1 cup French green lentils, rinsed

  1 bay leaf

  1 teaspoon dried thyme

  Sea salt and pepper

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, stirring frequently, about 5 minutes. Add carrot, water, lentils, bay leaf, thyme, salt and pepper and bring to a boil. Simmer until lentils are tender, about 25 minutes. Remove bay leaf, adjust seasoning and serve.

Via Whole Foods