Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas  
Active Time
20 Mins
Total Time
55 Mins
Yield
Serves 10 (serving size: 1/2 cup)

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.

How to Make It

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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Ratings & Reviews

Great

ChrisInPA
April 02, 2017
I halved the recipe to make CL's Lentil Shepherd's Pie which was excellent.

Best lentils I've ever made

daneanp
November 06, 2016
These have great flavor and were easy.  Looking forward to trying them in the Shepherd's Pie recipe.