3 cups uncooked green lentils, rinsed
3 quarts water or low sodium broth
1 bay leaf
2 tablespoons canola oil
1 large yellow onion, chopped
3 large carrots, chopped
2 to 3 teaspoon balsamic vinegar (optional)
½ teaspoon salt
ground black pepper, to taste
optional herbs and spices: oregano, rosemary, thyme, sage to taste.
1
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2.Put lentils and broth into a large pot and bring to a boil.
3
3.Skim off any foam on the surface, then reduce heat to medium-low until lentils are tender, about 1 hour.
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4.Meanwhile, heat oil in a large skillet over medium heat.
5
5.Add onion and cook until softened, 8 to 10 minutes. Add carrots and continue cooking until slightly tender, about 5 minutes.
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6.Remove skillet from heat and set aside.
7
7.During the last 20 minutes of cooking, transfer onion and carrots to pot with lentils. Add herbs if using.
8
8.Once lentils are tender, stir in vinegar, salt, and pepper.
9
9.Serve immediately. Enjoy!
Ingredients
3 cups uncooked green lentils, rinsed
3 quarts water or low sodium broth
1 bay leaf
2 tablespoons canola oil
1 large yellow onion, chopped
3 large carrots, chopped
2 to 3 teaspoon balsamic vinegar (optional)
½ teaspoon salt
ground black pepper, to taste
optional herbs and spices: oregano, rosemary, thyme, sage to taste.