My F&W
quick save (...)

Lentils with Thyme

  • SERVINGS: 8
  • FAST
  • VEGETARIAN
  1. 1 pound lentils, picked over and rinsed
  2. 8 cups water
  3. 1 garlic clove, minced
  4. 1 1/2 tablespoons finely chopped thyme
  5. 2 tablespoons unsalted butter
  6. 1 tablespoon extra-virgin olive oil
  7. 2 medium carrots, finely chopped
  8. 1 medium onion, finely chopped
  9. 1 large celery rib, finely chopped
  10. Salt and freshly ground pepper
  1. In a large saucepan, combine the lentils with the water, garlic and 1 tablespoon of the thyme and bring to a boil. Cover partially and simmer the lentils over low heat until tender, about 45 minutes. Drain and transfer to a bowl to cool.
  2. Meanwhile, in a medium skillet, melt the butter in the olive oil. Add the carrots, onion and celery and cook over moderate heat until tender. Season with salt and pepper and the remaining 1/2 tablespoon of thyme. Stir the vegetables into the lentils and season with salt and pepper. Serve at room temperature.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.