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Yield: 6 servings

For the lentils:

3 tablespoons olive oil

1 onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

1 carrot, peeled and finely chopped

2 ¼ cups French lentils

1 teaspoon dried thyme or a few fresh thyme sprigs

1 bay leaf

1 tablespoon kosher salt

¼ cup chopped parsley

For the vinaigrette:

2 tablespoon red wine or sherry vinegar

1/2 cup extra-virgin olive oil

1/4 teaspoon Dijon mustard

1 small shallot, peeled and minced



Rinse the lentils and discard anything that shouldn’t be there.


Place a large saucepan over medium heat.  


Once the pan is hot, add oil, and once the oil is hot, add chopped vegetables (sprinkle with some of the salt) and sauté until softened, stirring every so often - 5 to 10 minutes.


Add 6 cups water, lentils, thyme, bay leaf and the rest of the salt. Bring to a boil, then reduce to a fast simmer.


In a large bowl, mix together the ingredients for the vinaigrette.


Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Mix with dressing while still warm.  Remove bay leaf and thyme sprigs.  Sprinkle with parsley.  Serve warm or at room temperature. 


Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave...or eaten cold out of the container!


add fresh herbs, like (more) parsley, tarragon and dill to the finished lentils. 


combine with salad greens.

add crumbled goat cheese.

add toasted hazelnuts.

add fresh thinly sliced radish.

add roasted beets.

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