Rating: 4.5 stars
2 Ratings
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Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Red and yellow lentils do not work well here, as they tend to cook much faster and will fall apart. You want to maintain a bit of a bite, making these lentils better candidates for salads, soups, and stews.

Sidney Fry, MS, RD
This Story Originally Appeared On cookinglight.com

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Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
55 mins
Yield:
Serves 10 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saucepan over medium. Add oil to pan; swirl to coat. Add carrot, shallot, garlic, and tomato paste; cook 4 minutes, stirring frequently. Add lentils, thyme, and 4 cups water; bring to a boil. Cover, reduce heat, and simmer 30 to 35 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Stir in remaining ingredients.

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Nutrition Facts

173 calories; fat 3.2g; saturated fat 0.4g; mono fat 2.1g; poly fat 0.5g; protein 11g; carbohydrates 27g; fiber 10g; iron 4mg; sodium 260mg; calcium 34mg; sugars 4g.
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