Ingredients

 
  • 1 TABLESPOON OLIVE OIL
  • 2 CUPS DICED YELLOW ONIONS
  • 2 CUPS DICED CARROTS
  • 1 CUP DICED CELERY
  • 4 GARLIC CLOVES, MINCED
  • ONE 28-OUNCE CAN DICED TOMATOES
  • 1 1∕4 CUP FRENCH GREEN LENTILS
  • 2 CUPS VEGETABLE BROTH
  • 1 BAY LEAF
  • 1 1∕2 TEASPOONS MINCED FRESH ROSEMARY
  • 2 TEASPOONS FRESH THYME LEAVES
  • 2 TEASPOONS KOSHER SALT
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 TABLESPOON BALSAMIC VINEGAR
  • 1 TABLESPOON OLIVE OIL
  • 2 CUPS DICED YELLOW ONIONS
  • 2 CUPS DICED CARROTS
  • 1 CUP DICED CELERY
  • 4 GARLIC CLOVES, MINCED
  • ONE 28-OUNCE CAN DICED TOMATOES
  • 1 1∕4 CUP FRENCH GREEN LENTILS
  • 2 CUPS VEGETABLE BROTH
  • 1 BAY LEAF
  • 1 1∕2 TEASPOONS MINCED FRESH ROSEMARY
  • 2 TEASPOONS FRESH THYME LEAVES
  • 2 TEASPOONS KOSHER SALT
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 TABLESPOON BALSAMIC VINEGAR
 

Time:

PREP TIME: 20 MINUTES COOK TIME: 1 HOUR 20 MINUTES

 

Serves: 12 - 14

Stewed French Lentils

stewed_french_lentils-large

In a large Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, celery, and garlic. Sauté until vegetables are tender, about 10 minutes. Add tomatoes with their juices, the lentils, broth, bay leaf, rosemary, thyme, salt, and pepper. Bring to a low boil, then lower to a simmer. Cover and simmer about 1 hour, stirring occasionally. Stir in the balsamic vinegar. Cook uncovered for an additional 10 minutes. Serve.