French Thyme and Garlic Vegetable Lentil Stew with Tomatoes and Carrots
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 cup dried brown lentils, rinsed
- 3 medium carrots, diced
- 1 (14-ounce) can diced tomatoes
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
- Stir in the carrots and thyme sprigs and cook for 2 minutes to release the herb aroma.
- Add the lentils, diced tomatoes with their juice, vegetable broth, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer for 30 to 35 minutes, stirring once or twice, until the lentils are tender and the carrots are soft.
- Remove the thyme sprigs before serving.
Notes
Fresh thyme sprigs add the cleanest flavor here. Remove them at the end so the leaves stay behind in the stew. If the stew thickens too much after cooling, stir in a small splash of broth while reheating to loosen it without changing the taste.
Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board