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Per serving
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- 1
Prep the vegetables
Dice the onion, celery, and carrot into small, even pieces so they melt into the lentils. Roughly chop the garlic. Rinse the French green lentils and pick through them for any stray stones.
- 2
Build the base
Heat the olive oil in a large saute pan over medium-high heat. Add the onion, celery, and carrot and stir for 4 to 5 minutes, then turn the heat down to medium and cook 4 to 5 minutes more until softened and sweet. Add the chopped garlic and the lentils and cook, stirring, for 2 minutes until the garlic is fragrant.
- 3
Deglaze with sherry
Pour in the sherry and let it cook off, about 2 minutes, scraping up anything stuck to the bottom of the pan. (You can skip the wine and add a teaspoon of red wine vinegar at the very end instead.)
- 4
Simmer the lentils
Pour in the vegetable stock, then stir in the salt and Dijon mustard until combined and bring to a good simmer. Tuck in the thyme sprigs and bay leaves, cover, and gently simmer on low heat for 25 to 30 minutes, until the lentils are tender but still hold their shape.
- 5
Finish and serve
Uncover and cook off any extra liquid, or drain if needed. Remove the thyme sprigs and bay leaves. Taste and adjust the salt, add a few grinds of black pepper, and brighten with a splash of red wine vinegar. Shower with chopped fresh parsley and serve warm.
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Sherry-Braised French Lentils with Thyme
Created by: WholeFoodWendy
Ingredients
- 2 tbsp olive oil
- 1 onion
- 1 cup celery
- 1 cup carrot
- 4 garlic cloves
- 1 1/2 cup French green lentils
- 1/4 cup sherry wine
- 4 cup vegetable stock
- 1 tsp salt
- 1/2 tsp Dijon mustard
- fresh thyme
- 2 bay leaves
- 1 tsp red wine vinegar
- fresh parsley
Instructions
- Prep the vegetablesDice the onion, celery, and carrot into small, even pieces so they melt into the lentils. Roughly chop the garlic. Rinse the French green lentils and pick through them for any stray stones.
- Build the baseHeat the olive oil in a large saute pan over medium-high heat. Add the onion, celery, and carrot and stir for 4 to 5 minutes, then turn the heat down to medium and cook 4 to 5 minutes more until softened and sweet. Add the chopped garlic and the lentils and cook, stirring, for 2 minutes until the garlic is fragrant.
- Deglaze with sherryPour in the sherry and let it cook off, about 2 minutes, scraping up anything stuck to the bottom of the pan. (You can skip the wine and add a teaspoon of red wine vinegar at the very end instead.)
- Simmer the lentilsPour in the vegetable stock, then stir in the salt and Dijon mustard until combined and bring to a good simmer. Tuck in the thyme sprigs and bay leaves, cover, and gently simmer on low heat for 25 to 30 minutes, until the lentils are tender but still hold their shape.
- Finish and serveUncover and cook off any extra liquid, or drain if needed. Remove the thyme sprigs and bay leaves. Taste and adjust the salt, add a few grinds of black pepper, and brighten with a splash of red wine vinegar. Shower with chopped fresh parsley and serve warm.