French Lentils with Thyme
An easy side dish to accompany any main - fresh or leftover!
3 tablespoons olive or vegetable oil
2 cloves garlic, peeled and finely chopped
2 ¼ cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt
Add the oil and garlic to a small saucepan. Set saucepan over medium-low heat and gently warm garlic, but don't let burn.
Add the lentils, thyme, bay leaves, salt and 6 cups water. Bring to a quick simmer and cook until lentils are tender, 25-30 minutes. Drain any excess water is desired, then serve.
- I've made some modifications to make this even easier as a quick weeknight side dish. Also, dear little one balks at onions and carrots.
- French lentils - also known as Lentils de Puy - are a much faster cooking variety then standard brown or green lentils. I don't know how this recipe would do with those.
- Red lentils can be similarly quick-cooking, so could make a decent substitute for French lentils.