Ingredients
2
2 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •0.5 cup diced onion
- •0.5 cup diced carrot
- •0.5 cup diced celery
- •salt to taste
- •6 sprigs fresh thyme
- •ground black pepper to taste
- •1 cup beluga lentils
- •1.75 cups chicken stock
- •2 tablespoons chopped Italian parsley
- •1 tablespoon Champagne vinegar
Instructions
- Heat butter and olive oil in a saucepan over medium heat. Add onion, carrot, celery, and salt; cook and stir until vegetables are softened and onion is translucent, about 10 minutes.
- Reduce the heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Cover and cook, checking occasionally, until lentils are tender and have absorbed all the liquid, about 35 minutes.
- Remove from the heat and discard thyme stems. Stir in parsley and vinegar. Season with salt and pepper as needed.
Nutritional Facts
Per 2 servings
- Calories: 500
- Carbohydrate: 68g
- Fat: 14g
- Fiber: 32g
- Protein: 27g
- Sugar: 6g
Related Recipes
Black Lentil Veggie Soup
Lentil Soup
Amazing Lentils and Kale
Easy Lentils Side Dish
Lentils with Tomatoes
Carrots and Lentils
Hearty Vegetarian Lentil Stew
Lentils and Rice With Caramelized Onions
Chef John's Black Lentil Soup
Lentils and Rice with TVP
Instant Pot® Lentil Soup
