PREP TIME00 min
COOK TIME00 min
1 cup of green lentils
2 cups of chicken or vegetable broth
1 container of Mirepoix (chopped carrots, onion and celery, most grocery stores sell this prep chopped, huge time saver!) or 2 cups equal parts chopped carrots, onions and celery
1 tablespoon of Olive Oil
2 garlic cloves minced
2 cups of vegetable or chicken stock
2 tablespoons of chopped parsley
2 tablespoons of balsamic vinegar
Salt and Pepper to taste
Bring lentils and broth to a boil, then turn the heat down to low, simmer and cover the lentils for 15-20 minutes, until they’re cooked but still have a bite.
Heat up the olive oil on a large pan on medium heat.
Add the mirepoix, mixing around with a wooden spoon until the vegetables start to sweat (about 3-5 minutes).
Add the garlic until fragrant (about 1 minute).
Add the lentils, then add another cup of broth.
Turn the heat up to high until the lentil mixture comes to a boil, then turn down to simmer and cover. Stir every now and then until the stock is absorbed (about 15-20 minutes).
Once ready, turn off the heat and add parsley and balsamic then season with salt and pepper.