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Braised lentils
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Exciting lentil dish bursting with flavor from onion, celery, eggplant, and tomatoes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 small eggplant, finely chopped
  • 44.40 gm tomato paste
  • 1 dried bay leaf
  • 2 sprigs fresh thyme
  • 375g packet French-style lentils, rinsed, drained
Instructions:
  • In a large, deep frying pan over medium heat, warm up the oil until shimmering. Add the onion, celery, and eggplant. Stir occasionally and cook for about 10 minutes until the vegetables are beginning to soften.
  • Introduce the garlic and sauté for 1 minute. Incorporate tomatoes, tomato paste, 1/3 cup water, bay leaf, and thyme, then cover the pan. Let it come to a vigorous boil. Lower the heat and let it simmer gently for 10 minutes. Stir in lentils and continue simmering for an additional 15 to 20 minutes until lentils are nearly tender. Turn off the heat, discard the bay leaf and thyme, and allow it to cool down completely.
  • Store the mixture in a sealed container and chill in the refrigerator for up to 5 days.

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