Braised green lentils with thyme and carrot

Name: Braised green lentils with thyme and carrot
Total time: 40 min
Cuisine: French
Ingredients: 250g green lentils, rinsed; 1 tbsp olive oil; 1 onion, finely diced; 2 carrots, finely diced; 2 celery sticks, finely diced; 2 garlic cloves, crushed; 600ml vegetable stock; 1 tsp fresh thyme leaves; 1 tbsp red wine vinegar

Earthy green lentils simmered with carrot, celery and thyme, a proper side for sausages or fish.

Time40 min
LevelEasy
Costabout £0.47 a head

4 servings

Ingredients

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250 ggreen lentilsrinsed
1 tbspolive oil
1onionfinely diced
2carrotsfinely diced
2celery sticksfinely diced
2garlic clovescrushed
600 mlvegetable stock
1 tspfresh thyme leaves
1 tbspred wine vinegar

Method

1
Heat the oil in a pan. Cook the onion, carrot and celery for 8 minutes until soft.
8 min
2
Add the garlic and thyme and cook for 1 minute until fragrant.
3
Stir in the lentils and stock. Bring to the boil, then simmer for 25 minutes until the lentils are tender and most of the liquid is gone.
25 min
4
Stir in the vinegar and black pepper.
5
Serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.