Ingredients
- 1 lb of dried lentils
- 2 bay leaves
- 2 cloves of garlic, minced
- 1 medium white onion, chopped
- 1 carrot, peeled and grated
- 2 Tablespoons of extra-virgin olive oil
- Salt and pepper to taste
- Optional – white wine vinegar, for serving
Directions
- Rinse the lentils, then pour into a large soup pot with bay leaves. Cover with water and bring to a boil. Reduce heat to low and simmer for 25 minutes, or until lentils are tender. Drain and remove bay leaves.
- In a sauté pan, add the olive oil, onion, garlic, grated carrot, and cooked lentils. Sauté over medium heat for about 10 minutes, until vegetables are cooked through.
- Remove from the heat and add salt and pepper to taste.
- Garnish with herbs and add a splash of vinegar for serving.
- Serve and enjoy!