A miscellaneous dish from the French kitchen.
Ingredients
- 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
Method
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté 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. For a fuller taste, use some chicken stock and reduce the water by the same amount.
Source
This recipe is adapted from TheMealDB (id 52815), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=CrlTS1mJQMA.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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