Warm Lentils with Crispy Garlic and Thyme
Ingredients
- 1 cupbrown lentils
- 3 cupsvegetable broth
- ·yellow onion
- ·carrot
- ·celery stalk
- 4 clovesgarlic
- 3 sprigsfresh thyme
- ·bay leaf
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 tablespoonred wine vinegar
Prep
- 01
Dice 1 medium yellow onion.
- 02
Dice 1 medium carrot.
- 03
Dice 1 celery stalk.
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery and cook for 5 minutes, stirring often, until softened.
- 02
Rinse the lentils in a fine sieve and add them to the pot along with the vegetable broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until the lentils are tender but not mushy.
- 03
While the lentils cook, slice the garlic cloves thinly. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the garlic and cook for 2–3 minutes, stirring constantly, until golden and crispy. Remove from heat and set aside.
- 04
When the lentils are done, discard the thyme sprigs and bay leaf. Stir in the red wine vinegar and taste. Season with salt and black pepper to your liking.
- 05
Divide the warm lentils among bowls and top each with a spoonful of crispy garlic and its oil. Serve hot.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika or a pinch of ground cumin to the pot with the lentils. A dash of hot sauce or red pepper flakes stirred in at the end brings gentle heat. Fresh lemon juice (1 to 2 teaspoons) brightens the finish if you prefer extra acidity over vinegar.
Keeps well in the fridge for up to 4 days; reheat gently on the stovetop with a splash of extra broth if needed.