French Lentils With Garlic and Thyme

Ingredients

• 3 tablespoons Olive Oil
• 1 Onion
• 2 cloves Garlic
• 1 Carrots
• 2 1/4 cups French Lentils
• 1 teaspoon Thyme
• 3 Bay Leaf
• 1 tablespoon Salt
• 2 sticks Celery

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, celery and garlic and cook, stirring regularly, for 5–10 minutes until the vegetables are softened but not coloured.
2. Pour in the water, add the French lentils, thyme, bay leaves and salt, and stir well. Bring to a rolling boil, then reduce the heat to a brisk simmer.
3. Cook the lentils for 20–25 minutes, until tender but still holding their shape and most of the liquid has been absorbed. Drain off any excess liquid if needed.
4. Serve immediately, or allow to cool and reheat later. For a deeper flavour, replace part of the water with chicken stock, reducing the total liquid by the same amount.

instructions_source: editorial-classic