Food/Lentils

Although the temperatures here in western New England are not quite winter-like, the prediction for tomorrow is snow. With the anticipated change in the weather, I'm starting to think about soups and stews. One of the staples of my childhood and a favorite among my own children is my mother's recipe for lentils. It's aromatic, flavorful and quick!

Lentils

2 Tablespoons olive oil
1 medium diced onion (1/4 inch)
2 cloves garlic, chopped finely
½ cup diced carrot (1/4 inch)
1 teaspoon dried thyme
2 cups dried lentils (rinsed and checked for debris)
2 cubes Knorr vegetable broth, dissolved in 4 cups water

1. Saute onion, garlic, and carrot in olive oil over medium heat until soft (about five minutes). Stir constantly.

2. Add lentils and dried thyme, stirring to blend.

3. Add vegetable broth and heat to boiling.

4. Lower heat and cover, cooking for 20-30 minutes until lentils are tender. If too much liquid remains in the pot, uncover the pot and raise the heat to evaporate excess liquid.

Serve with rice.