Lentils are affordable, versatile, and easy to make, and their nutritional content really can’t be beaten. They’re rich in many nutrients including protein, fiber, folate, vitamin B6, thiamin, niacin, pantothenic acid, riboflavin, vitamin K, iron, magnesium, phosphorus, potassium, zinc, manganese, and selenium. This ancient food has been nourishing people for over 9,000 years. Lentils are considered a staple food in certain parts of the world, most specifically in Asian countries, such as India.
2 cups brown or green lentils
4 1/2 cups water
1/4 cup Dry Creek Olive Co. Olio Nuovo Olive Oil
2 medium onions finely chopped
2 carrots cut 1/4
1 celery rib cut 1/4
1/4 cup chicken stock
4 garlic cloves, minced
3 tbsps parsley, minced
1 tbsp thyme, minced
1 tsp sea salt (to taste)
1/4 tsp ground black pepper (to taste)
Combine the lentils and the water in a large saucepan. Heat to boiling. Reduce the heat to very low and simmer covered until tender but still firm to the bite, about 25 minutes for green lentils or 10 to 40 minutes for brown lentils, depending on their age.
Heat the extra virgin olive oil in a large sauté pan over low heat. Add the vegetables, and cook, stirring occasionally, until tender, about 15 minutes. Add the garlic, parsley and thyme, and cook until aromatic. Stir in the lentils and water, bring to a boil, and reduce to a simmer until the lentils are tender. Season to taste with salt and pepper.