French lentils simmered with garlic, thyme and bay into a tender, savoury side. Earthy and versatile — lovely warm, or made ahead and reheated.
- 3 tablespoons Olive Oil
- 1 Onion
- 2 cloves Garlic
- 1 Carrots
- 2 1/4 cups French Lentils
- 1 teaspoon Thyme
- 3 Bay Leaf
- 1 tablespoon Salt
- 2 sticks Celery
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Preparation
- Place a large saucepan over medium heat and add the oil. When hot, add the chopped onion, garlic, carrot and celery and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, the lentils, thyme, bay leaves and salt. Bring to the boil, then reduce to a fast simmer.
- Simmer until the lentils are tender and have absorbed most of the water, 20 to 25 minutes, draining off any excess if needed. Serve immediately, or cool and reheat later.
- For a fuller taste, use some chicken stock in place of an equal amount of the water.
