Monday, January 6, 2014


Lentils are one of those things I like to eat when I'm feeling guilty for eating too much pasta or bread, (so, like, at least twice a week.) They're healthy, filling and pretty cheap to make. A winning trifecta! We like to eat them in their broth, with lots of Parmesan cheese sprinkled on top. On the second day, if we're not really in the mood for soup, I'll strain some of the lentils from their broth and instead top them with a poached egg, a drizzle of olive oil and some Parmesan cheese. You will want to do all of these things, because you like to fill your belly with healthy, delicious things. I promise you.

Lentils ||

serves 6


1/4 onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
2 tablespoons extra virgin olive oil
1 and 1/2 cups lentils, sorted and rinsed
6 cups of water
1 dried bay leaf
1 thyme sprig (I pull out the stem before I serve the lentils)
3 parsley stems, plus chopped parsley leaves for garnish
1 tomato, roughly chopped
Kosher salt
Parmesan cheese


In a medium heavy bottomed saucepan, or dutch oven heat the olive oil and add the onion, celery and carrot, also called mirepoix. Cook over medium heat until the onion is translucent about 7 minutes, season with a pinch each of salt and pepper. Add the lentils, water, bay leaf, parsley and thyme. After20 minutes, remove the bay leaf, and add the diced tomato. taste the broth for seasoning, I add 1 teaspoon salt and 1 teaspoon pepper at this point.  Continue to simmer over medium low heat for another 25 minutes. Take lentils off the heat, serve lentils in soup bowls with parsley and Parmesan cheese.

photo by me

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