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- 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.