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Lentils With Carrots and Thyme

  • Author: Mavis Butterfield



16oz. lentils
4 cups chicken broth
1 large onion, finely chopped
3 stalks celery,  finely chopped
2 carrots, finely chopped
1/2 tsp thyme
1/2 tsp rosemary
2 tbsp olive oil
Salt and pepper to taste


Sauté onions, celery and carrots on medium low heat with olive oil until tender.
Rinse lentils and add to mixture.
Cover lentils approx. 1” with chicken broth and add the thyme, rosemary and a little salt and pepper.
Bring to a low boil, covered, checking every 10 minutes or so to make sure the lentils are still covered with broth.
Cooking time is about 45 minutes but may vary with lentil type. Use more broth if needed to cover mixture.
Taste lentils every so often to check for doneness and desired softness. {This can range from 20 – 30 minutes.}
Enjoy with a thick slice of toasted sourdough bread or croutons.