is a classic French way of cooking lentils.

Aromatics are sautéed before simmering *Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein. Or just do as I do and eat a whole bowl of this for lunch!

Ingredients

• 1 tbsp olive oil
• 1 garlic clove , finely minced
• 1/2 onion , finely diced
• 1 carrot (large) , peeled and finely diced
• 1 tbsp tomato paste
• 1 bay leaf , preferably fresh otherwise dried
• 1 thyme sprig
• 1 cup puy lentils (French lentils)
• 3 cups vegetable stock , preferably homemade else low sodium store bought (Note 2)
• 1/2 tsp salt (skip if using store bought)
• 1/4 tsp black pepper
• 1 tbsp parsley , finely chopped

*Puy Lentils – These small, greenish-black mottled lentils are sold dried at larger supermarkets

Instructions

• Heat olive oil in a large saucepan over medium heat.
• Sauté garlic, carrot and onion until softened – around 5 minutes.
• Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
• Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).

Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!