Braised Lentils

(Veg, V, GF) • Serves 6

 
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This hearty bowl of lentils is nutritious, chewy, and wonderfully flavorful. I love incorporating lentils into my diet. They are rich in protein, iron, and fiber while being low in sodium and saturated fat. Lentils also contain something known as slow-digesting resistant starch, which essentially slows down the absorption of carbohydrates and can therefore have blood-sugar-lowering effects. Enjoy this dish for lunch or as a side with dinner!

Ingredients Method

  • 1 yellow or white onion, chopped

  • 2 ribs celery, sliced

  • 3 medium carrots, chopped

  • 4 cloves garlic, roughly chopped

  • 1 ½ cup green lentils

  • ¼ cup extra virgin olive oil, split in 2 portions

  • 1 tablespoon red wine vinegar

  • 1 teaspoon whole grain mustard

  • 4 cups vegetable broth

  • 2 sprigs of thyme

  • Salt and pepper to taste










1. Heat one portion of the olive oil in a large, wide-based sauté pan on medium heat. Add onions, celery, and carrots. Cook for 4-5 minutes until soft and fragrant.

2. Add garlic and lentils. Cook for another 4-5 minutes until lentils are coated in oil and flavors from vegetables.

3. Add red wine vinegar and cook for 1 minute. Add veggie broth, mustard, salt, and pepper, and bring to a low simmer. Cook lentils for about 30 minutes, stirring occasionally, until soft and tender. Add thyme in during the last 10 minutes of cooking. Top with remaining olive oil. Taste and adjust seasoning if necessary.