Rosemary-Thyme Braised Lentils with Vegetables

Recipe Link


  • 1 T olive oil
  • 1 large onion
  • 3 garlic cloves
  • 2 celery stalks
  • 12 oz baby carrots
  • 1 fennel bulb
  • 1 tray mushrooms
  • 1 2/3 cups green or brown lentils
  • 1/2 cup white wine (can use remaining 1/2 cup veg stock from below)
  • 3 1/2 cups vegetable Stock
  • 4 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • (optional) parsley
  • crusty bread, for serving
  1. Chop onion, set aside
  2. Chop garlic, celery, and mushrooms, set aside
  3. Chop carrots and fennel, set aside
  4. Chop fennel fronds, thyme and rosemary, set aside
  5. Heat oil in a dutch oven
  6. Add onion until softened
  7. Add garlic, celery, and mushrooms until softened
  8. Add carrots, fennel, lentils, and wine (or 1/2 cup stock) for a minute
  9. Add remaining stock, fennel fronds, thyme, rosemary, and S/P
  10. Cover and simmer for 40 minutes, until lentils are done and most of the liquid has been absorbed
    1. It’s okay to have some leftover liquid
  11. Toast the bread to have on the side
  12. (optional) Top with parsley when serving

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