Simple Braised French Lentils

Ingredients

• 1 whole onion, diced (or 1 large leek)
• 1 cup celery, diced (or fennel bulb)
• 1 cup carrot, diced (or beet)
• 3-4 cloves garlic cloves, rough chopped
• 1.5 cup French Green Lentils (dry; Le Puy, or small black lentils (beluga, caviar, etc.))
• 1/4 cup sherry wine (red wine, white wine, or marsala wine (or skip and add 1 tsp red wine vinegar at the end))
• 4 cup veggie or chicken stock (or water and 1 bouillon cube)
• 1.5 tsp salt
• 0.5 tsp mustard (whole grain or dijon (optional))
• 4-5 sprigs fresh thyme sprigs (or 1 tsp dried)
• 2 whole bay leaves
• 2 tbsp olive oil

Instructions

1. 1

   Heat olive oil in a large sauté pan over medium-high heat. Add the diced onion, celery, and carrot, stirring occasionally for 4–5 minutes until they begin to soften.

2. 2

   Reduce heat to medium and cook for another 4–5 minutes. Add the chopped garlic and lentils, stirring constantly for about 2 minutes until fragrant.

3. 3

   Pour in the sherry wine and let it cook off for about 2 minutes, stirring occasionally.

4. 4

   Add the stock, salt, and mustard, stirring until combined. Bring to a gentle simmer, then add the bay leaves and thyme sprigs.

5. 5

   Cover the pan and simmer gently over low heat for 25–30 minutes, or until the lentils are tender.

6. 6

   Uncover the pan and cook off any excess liquid, or drain if preferred. Remove the thyme sprigs and bay leaves, then taste and adjust salt as needed.

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