Sunday, June 22, 2014

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.
  • 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



Margaret Mary said...

It's like I hardly know you anymore. ;-)

(Actually, is there some texture or flavor magic associated with the french green lentils? Perhaps I just need to branch out into a different variety.)

Margaret Mary said...

After having eaten this recipe I can give it a hearty thumb's up.