Sometimes it is good to have a break from meat and seafood. On Monday nights we try to do vegetarian night. Love these with a steaming bowl of rice and a fresh salad on the side.
1 shallot or 1/4 small onion, peeled and finely chopped
1 clove garlic, smashed, peeled and finely chopped
1 cup (240g) French lentils, rinsed
2 carrots, peeled and finely chopped or grated
1 tomato, chopped
Freshly squeezed juice from one lemon wedge
1 bay leaf
¼ tsp sea salt
Handful parsley, leaves only, finely chopped
- Coat the bottom of a saucepan with olive oil. On medium-high heat, sauté garlic and shallot or onion until soft, about 5 minutes.
- Add lentils, carrot, tomato, bay leaf and squeeze of lemon (you can leave the whole wedge in to infuse while cooking and discard before serving).
- Add cold water to cover ½” above all ingredients. Bring to a boil. Turn heat down, cover and simmer for 20-30 minutes, stirring occasionally. Add more water, if necessary, depending on how soft you like your lentils. Discard bay leaf and lemon peel.
- Season and serve with fresh parsley and a generous drizzle of good olive oil.