French lentils are a great staple to keep on hand.
They’re easier to cook than other legumes (other than peas) because they don’t require soaking ahead of time.
I often use lentils and other legumes in place of grains because, if prepared properly, they’re often easier to digest and contain a sizable amount of protein.
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 1 teaspoon ghee or coconut oil
- 1 medium onion (small dice)
- 2 medium carrots (diced)
- 2 medium celery stalks (diced)
- 2 or more cloves garlic (minced)
- 2 bay leaves
- 1 cup French lentils (small greenish/black)
- 2-1/2 cups water or homemade stock
- 2 tablespoons fresh parsley (minced)
- 1/2 teaspoon sea salt
Directions
Melt ghee or oil in a medium skillet; saute’ onion, carrots, celery and garlic.
In a medium pot, bring water or stock to a boil, then add bay leaves and French lentils.
Cover, lower the flame and simmer French lentils for about 25 minutes or until done. Drain excess water and stir in sauteed vegetables. Season with sea salt. Garnish with fresh parsley.
See Also
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