Provençal Lentils with Herbes de Provence

Ingredients

• 1 cup French Green Lentils (Puy)
• 3 tablespoons Extra Virgin Olive Oil
• 1 medium Yellow Onion, finely diced
• 1 large Carrot, finely diced
• 4 cloves Garlic, minced
• 1 tablespoon Herbes de Provence (with lavender)
• 3 cups Vegetable Broth
• 1 tablespoon Tomato Paste
• 1 tablespoon Red Wine Vinegar
• 0.5 teaspoon Sea Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley, chopped(optional)

Instructions

1. 1

   Rinse the lentils thoroughly in a fine-mesh sieve under cold water and pick out any small stones or debris.

2. 2

   In a large saucepan or Dutch oven, heat the olive oil over medium heat until shimmering.

3. 3

   Add the diced onion and carrot to the pan, sautéing for 5-7 minutes until the onions are translucent and the carrots begin to soften.

4. 4

   Stir in the minced garlic, tomato paste, and Herbes de Provence, cooking for 1-2 minutes until the herbs are fragrant and the paste darkens slightly.

5. 5

   Add the lentils and vegetable broth to the pot, bringing the mixture to a boil over high heat.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the lentils are tender but still hold their shape.

7. 7

   Remove from heat and stir in the red wine vinegar, salt, and pepper to brighten the earthy flavors.

8. 8

   Let the lentils sit covered for 5 minutes before garnishing with fresh parsley and serving warm.