Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas
Serves 10 (serving size: 1/2 cup)
Sidney Fry, MS, RD
Make a big perfect pot of lentils to start your week off on the right food. You can add them to salads, serve them as sides, or top with rotisserie chicken for an easy lunch. 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.
2 tablespoons olive oil
3/4 cup sliced carrot
3/4 cup chopped shallot
4 garlic cloves, minced
2 tablespoons unsalted tomato paste
2 cups green or brown lentils
1 tablespoon chopped fresh thyme
4 cups water
2 tablespoons reduced-sodium soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Est. added sugars 0g
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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