Ragoût de Lentilles

Ingredients

• 1 cup green lentils
• 2 medium carrots
• 2 stalks celery
• 1 medium onion
• 1 teaspoon thyme
• 4 cups vegetable broth
• 1 whole bay leaf
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley

Instructions

1. 1

   Rinse the green lentils under cold water and set aside.

2. 2

   Chop the onion, carrots, and celery into small, even pieces.

3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

4. 4

   Add the chopped onion and sauté for about 5 minutes until translucent.

5. 5

   Add the chopped carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally.

6. 6

   Minced the garlic and add it to the pot, cooking for 1 minute until fragrant.

7. 7

   Stir in the rinsed lentils, thyme, salt, and black pepper.

8. 8

   Pour in the vegetable broth and add the bay leaf.

9. 9

   Bring the mixture to a boil, then reduce the heat to low and cover the pot.

10. 10

    Let the stew simmer for 30-35 minutes, or until the lentils are tender.

11. 11

    Once cooked, remove the bay leaf and stir in the chopped parsley.

12. 12

    Serve hot, garnished with additional parsley if desired.