Description
A technical approach to a rustic classic, blending the starch of Yukon Gold potatoes with the earthy protein of brown lentils for a warming, plant-based meal.
Ingredients
Scale
- 1.5 cups brown lentils, rinsed
- 3 medium Yukon Gold potatoes, cubed
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 ribs celery, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Sauté onion, carrots, and celery in olive oil over medium heat until translucent.
- Stir in minced garlic and thyme; cook for 60 seconds.
- Add rinsed lentils and cubed potatoes, stirring to coat with oil.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low and simmer uncovered for 30-40 minutes until lentils are tender-firm.
- Season with salt and pepper to taste and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: International