Not quite a soup or a stew, this bowl of warm lentils with sauteed vegetables will warm you up during these cold days and nights.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1 medium yellow onion, diced
- 1 carrot, diced
- 3 cups stock (chicken or vegetable)
- 1 cup French green lentils, rinsed
- 1 bay leaf
- 2 teaspoons fresh thyme
- salt and pepper to taste
In a medium saucepan, heat the oil over medium heat. Add the onion and carrot and saute just until tender, about 6 minutes. Melt the butter and add in the flour, mixing well with a whisk to fully incorporate. Allow to cook for 2-3 minutes.
Pour in the 3 cups of stock, starting slowly at first and whisking to evenly distribute the roux. Once all the liquid is in the pan add in the lentils and the herbs. Turn the heat up and allow to heat just to a boil, then maintain a gentle simmer for 25 minutes, or until the lentils are soft. Add salt and pepper to taste.
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