Prep Time: 10 minutes

Cook Time: 35 minutes

Serving: 2

A Word From The Cook

Inspired by my daughter’s trip to Africa in October of 2008 – she lived on lentils and enjoyed them!   This is great as a side or ‘bed’ to serve with chicken or fish.

Ingredients

• 2 Tbsp Olive Oil
• 1/2 Medium Onion (Diced)
• 1 Stock Celery
• 1 Small Carrot (small Dice)
• 2 Cloves Garlic (chopped)
• 1 Bay Leaf
• 4 Sprigs Fresh Thyme (or 1 tsp if dried thyme)
• 1/2  Cup Lentils (Green or Lentils de Puy (French green Lentils)
• 1 1/4 Cups Vegetable Stock
• 1 Tbsp Orange Juice
• 3 Grinds Salt (or to taste)
• 5-6 Grinds Pepper

Instructions

1. Heat Olive Oil in a frying pan (need one with a lid) over medium heat.
2. Add the Onion, Celery, Carrots and Garlic and sauté until softened (about 3 minutes)
3. Add the Lentils and continue to sauté for another minute.
4. Add the Vegetable Stock, Bay Leaf and Thyme; bring to a boil and boil for 2 minutes.
5. Reduce heat to low (if necessary move to a smaller burner), cover and simmer for 35 minutes.
6. Remove the lid for the last 5 minutes, add the orange juice, remove the Bay Leaf and Thyme (if you used sprigs)