Serves: 6 servings
Source: Uncomplicated
Ingredients:
- 2 tablespoons canola oil
- 1 medium onion, finely chopped
- 3/4 teaspoon salt, divided
- 1 large carrot, finely chopped
- 2 stalks of celery, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of cumin
- 1/2 teaspoon of dried thyme
- 1 28 ounce can of whole tomatoes, crushed by hand
- 4 cups of water
- 3/4 cup green lentil
Optional: Small Parmesan cheese rind
Instructions:
- Heat oil in a large pot over medium-low heat. Add onion and 1/4 teaspoon of the salt. Cover and cook gently, stirring occasionally for 6 to 8 minutes until the onions are very soft and just starting to brown. Add the carrots and celery, cover and cook for another 3 minutes. Add the garlic, cumin and thyme, cover and cook for 1 more minute.
- Add the tomatoes with their juice, water and Parmesan rind (if using) and increase the heat to high and bring to a boil. Add the lentils and remaining 1/2 teaspoon of salt and return to a boil. Reduce heat, and simmer partially covered for about 45 minutes until the lentils are tender.
- Garnish with fresh parsley and Parmesan.