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Lentils with Thyme

  • Servings: 8

slideshow Delicious, Quick Side Dishes

KEY: Spring, Summer, Dinner Party, Beans, Grains & Legumes, Side Dishes, Fast, Vegetarian

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Ingredients

  • 1 pound lentils, picked over and rinsed
  • 8 cups water
  • 1 garlic clove, minced
  • 1 1/2 tablespoons finely chopped thyme
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 1 large celery rib, finely chopped
  • Salt and freshly ground pepper

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How to make this recipe

  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.
Contributed By Published August 1998

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