- 1 Tablespoon oil (olive, avocado, or ghee)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, thinly sliced
- 8 ounces baby carrots
- 1 fennel bulb, cut into 8 wedges
- 1 1/2 cups French green lentils du Puy (or brown lentils), rinsed well and drained
- 1/2 cup white wine (or water)
- 3 to 3 1/2 cups Simply Stock
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- salt and pepper, to taste
- fresh parsley leaves, for garnish
- crusty bread, for serving
- Heat a deep 4 quart saucepan over medium-high heat. Add the oil and let heat for about 20-30 seconds. Add the diced onion. Lower the heat a bit and let cook, stirring often, until onion starts to soften and turn golden. Add the garlic and celery and continue cooking for about five more minutes, stirring occasionally.
- Add the carrots, fennel, and lentils to the pan along with the wine. Let cook for a few minutes, stirring, until wine is completely absorbed.
- Add 3 cups of stock, thyme, and rosemary. Cover with a tight-fitting lid and lower heat to low. The liquid should barely simmer.
- Let cook for 40-45 minutes. Check lentils for doneness. They should not be mushy or too firm. Add the extra 1/2 cup stock, if needed. The liquid should be mostly absorbed and not be the least bit soupy. Season with salt and pepper.
- Serve topped with fresh parsley. Can be eaten as-is, or served with bread or as a side dish.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main, Side
- Cuisine: French