Sardines & Chocolat

Lentils and seasonal garden vegetables braised in the pan on wooden background, top view. Autumn vegetarian healthy lunch

Ingredients:

• 1 c Sabarot Le Puy Green Lentils
• 1-2 T olive oil
• 4 carrots, peeled and chopped
• 1 celery stalk, chopped
• 6 white mushrooms, sliced
• 4 tomatoes, peeled, seeded, and chopped small
• 1 white onion, peeled and finely minced
• 2 cloves garlic, minced
• 1 vegetable bouillon cube
• 1 T tomato paste
• 1 sprig thyme
• 1 bay leaf
• 1 sugar cube (optional)
• salt and freshly ground pepper

Directions:

1. Rinse the lentils in a fine strainer.
2. Heat oil in large pot over medium heat and saute the onion and garlic without browning. Stir in mushrooms, carrots, and  celery and cook for several minutes.
3. Add the tomatoes, tomato paste, lentils, vegetable bouillon, thyme, and bay leaf. Add sugar cube if desired; season with salt and pepper.
4. Add 4 to 4 1/2 cups water and bring to a boil.
5. Reduce heat to low and simmer for about 40 minutes, or until lentils are cooked through.
6. Serve  with rice or steamed potatoes.

Recipe from Lundi Veggie