French lentils with vegetables and herbs simmered for a hearty, warming main, perfect for cold evenings.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Lentils and Broth
06 - 1 1/2 cups French green lentils, rinsed
07 - 1 can diced tomatoes (14 oz), with juices
08 - 4 cups vegetable broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - 3/4 teaspoon sea salt, or to taste
→ Finishing Touches
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon red wine vinegar (optional)
# How To Make:
01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 6 to 8 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring often to prevent browning.
03 - Stir in French green lentils, diced tomatoes with their juices, vegetable broth, bay leaf, dried thyme, black pepper, and sea salt.
04 - Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 40 to 45 minutes, stirring occasionally, until lentils are tender but hold their shape.
05 - Remove and discard the bay leaf. Taste and adjust salt or pepper as needed. Stir in red wine vinegar if desired.
06 - Ladle into bowls and garnish generously with chopped fresh parsley. Serve hot.
