Creamy Tomato Lentils with Garlic and Thyme
Ingredients
- 1 cupbrown lentils
- 3 cupsvegetable broth
- 1 can (14.5 oz)canned diced tomatoes
- ·yellow onion
- ·garlic
- 2 tablespoonsolive oil
- ¼ cupheavy cream
- ·fresh thyme
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic and cook for 1 minute until fragrant.
- 03
Stir in 1 cup brown lentils, 3 cups vegetable broth, the canned diced tomatoes with their juice, and 2-3 sprigs fresh thyme. Bring to a boil.
- 04
Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.
- 05
Stir in 1/4 cup heavy cream and cook for 1-2 minutes more until warmed through. Taste and season generously with salt and black pepper.
- 06
Remove thyme sprigs and serve warm. Excellent on its own, over rice, or with crusty bread.
Spice Tips
The thyme provides mild herbal warmth. For deeper savory notes, add 1/2 teaspoon smoked paprika or a pinch of cumin. A fresh crack of black pepper at the finish brightens everything.
This reheats beautifully—store leftovers in the fridge for up to 4 days. The cream makes it feel indulgent without much fuss. For a lighter version, swap the heavy cream for a splash of milk or skip it entirely.