Lemony Braised Lentils with Thyme
Earthy green lentils finished with bright citrus and fresh herbs
Why This Recipe Works
These lentils are braised slowly with a classic mirepoix to build depth, resulting in a tender but structured side dish. Uncovering the pot at the end is the key to thickening the liquid and concentrating the flavors.
Instructions
Combine the carrots, onion, celery, one tablespoon of the oil, and the salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, 8 to 10 minutes.
Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
Stir in the water and lentils and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the lentils are mostly tender but still have a slight bite, 40 to 50 minutes.
Uncover the pan and continue to cook, stirring occasionally, until the lentils are completely tender and the excess liquid has mostly evaporated, about 8 minutes.
Stir in the remaining tablespoon of oil, parsley, and lemon juice. Season with salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The vegetables can be chopped 1 day ahead and stored in the refrigerator.
What substitutions can I make?
- fresh thyme: 1/4 teaspoon dried thyme
- French green lentils: brown lentils
