How to Cook Seasoned Green Lentils (Stovetop)
How to cook lightly seasoned green, French or Puy lentils on the stovetop.
Servings 2.5 cups
Calories 409.7kcal
Equipment
- cutting board
- medium pot
- fine mesh strainer
Ingredients
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely diced carrots
- ½ cup diced celery
- 1 cup diced yellow onion
- 3 garlic cloves, peeled, smashed, and thinly sliced
- 1 cup dried French Lentils, rinsed and picked over
- 3 cups water, or vegetable broth
- 1 dried bay leaf
- 1 teaspoon kosher salt, or ½ teaspoon table salt
Instructions
- Warm the olive oil to a medium pot over medium heat, and add the carrot. Sauté for a couple minutes and then add the celery and onion. Sauté until softened, and add the garlic. Cook another 2 minutes.
- Add the dried lentils, water, bay leaf and salt. Bring to boil over medium-high heat, and reduce to a simmer. Simmer for 40 - 45 minutes, or until the lentils are tender.
- Drain any excess liquid and remove the bay leaf. Serve warm, or tossed with a light vinaigrette of olive oil and sherry wine vinegar and sliced tomatoes.
Nutrition
Calories: 409.7kcal | Carbohydrates: 55.2g | Protein: 21g | Fat: 12.2g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.3g | Sodium: 977.4mg | Potassium: 935.3mg | Fiber: 25.3g | Sugar: 5.3g | Vitamin A: 2263.1IU | Vitamin C: 10.6mg | Calcium: 86.1mg | Iron: 6.2mg