Savory Lentil and Vegetable Medley

Name: Savory Lentil and Vegetable Medley
Cook time: 25 min
Yield: 6 servings
Ingredients: 240 g brown or green lentils rinsed and picked over; 900 ml water for simmering lentils; 2 g fine salt; 20 ml olive oil divided; 150 g yellow onion small dice; 150 g carrot small dice; 100 g celery small dice; 4 g fine salt; 150 g cremini mushrooms sliced; 10 ml olive oil divided; 12 g garlic minced; 2 g fresh thyme leaves picked from stems; 20 g tomato paste; 1 g black pepper ground; 1 g red pepper flakes; 120 ml vegetable broth low-sodium; 10 g fresh parsley chopped; 15 ml lemon juice freshly squeezed

A warm side of lentils cooked with aromatic vegetables and herbs, finished with a small splash of lemon juice for brightness. The texture stays hearty but spoonable, with the lentils holding their shape among the sautéed vegetables.

By Julienne

Cook time: 25 minutes

Servings: 6

Ingredients

240 g brown or green lentils rinsed and picked over
900 ml water for simmering lentils
2 g fine salt
20 ml olive oil divided
150 g yellow onion small dice
150 g carrot small dice
100 g celery small dice
4 g fine salt
150 g cremini mushrooms sliced
10 ml olive oil divided
12 g garlic minced
2 g fresh thyme leaves picked from stems
20 g tomato paste
1 g black pepper ground
1 g red pepper flakes
120 ml vegetable broth low-sodium
10 g fresh parsley chopped
15 ml lemon juice freshly squeezed

Instructions

In the saucepan, combine the lentils, water, and 2 g of the salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook until the lentils are tender but not falling apart, 18 to 22 minutes. Drain well if any water remains. Lentils are tender and most liquid is absorbed or drained.
While the lentils cook, heat 20 ml of the olive oil in the skillet over medium heat. Add the onion, carrot, celery, and remaining 4 g salt. Cook, stirring occasionally, until the vegetables begin to soften and lightly color, about 6 to 8 minutes. Onion is translucent and the carrot has started to soften.
Add the mushrooms and cook until they release their moisture and then start to brown, about 4 to 5 minutes. Stir in the remaining 10 ml olive oil, garlic, thyme, tomato paste, black pepper, and optional red pepper flakes. Cook for 1 minute, stirring constantly, to toast the tomato paste and soften the garlic. The mixture smells fragrant and the tomato paste darkens slightly.
Add the drained lentils and vegetable broth. Stir and cook for 2 to 3 minutes, just until the broth reduces enough to coat everything and the flavors come together. Fold in the parsley and lemon juice off the heat. The medley looks glossy, cohesive, and lightly sauced rather than wet.
Taste and adjust only if needed with a small pinch more salt from the same total, then transfer to a serving dish and serve warm. Seasoning tastes balanced and the lentils remain intact.