French Lentils With Garlic and Thyme
French Lentils with Garlic and Thyme are a timeless, hearty dish where tender lentils absorb the earthy depth of thyme and the pungent warmth of garlic, all softened by a gentle simmer in olive oil. The result is a deeply savory, almost meaty texture with a subtle herbal brightness that lingers on the palate. This humble yet elegant preparation is worth making for its ability to transform simple ingredients into a satisfying, protein-rich meal that pairs effortlessly with crusty bread, roasted vegetables, or a crisp green salad.
Ingredients
- Olive Oil3 tablespoons
- Onion1
- Garlic2 cloves
- Carrots1
- French Lentils2 1/4 cups
- Thyme1 teaspoon
- Bay Leaf3
- Salt1 tablespoon
- Celery2 sticks
Nutrition
Directions
- 1
Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- 2
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- 3
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.
- 4
For a fuller taste, use some chicken stock and reduce the water by the same amount.
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