French Braised Lentils

• servings: 4-6
• active time: 15
• total time: 40

Ingredients

2 tablespoon olive oil

1 onion, diced ( or sub 1 large leek)

1 cup diced celery (or fennel bulb)

1 cup diced carrot ( or beet!)

3–4 garlic cloves, rough chopped

1 1/2 cup dry French Green Lentils (Le Puy, or small black lentils– beluga, caviar, etc. )

1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)

4 cup veggie or chicken stock ( or water and 1 bouillon cubes)

1 teaspoons salt

1/2 teaspoon mustard- whole grain or dijon (optional)

4–5 sprigs fresh thyme (or 1 teaspoon dried)

2 bay leaves

Directions

Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.

Add the wine. Let this cook-off, about 2 minutes.

Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat  25-30 minutes or until lentils are tender.

When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt.  A tiny little splash of red wine vinegar livens them up.