Leave it to the French to elevate the simple lentil to star status. This recipe is so easy and delicious that you will find lots of way to use it.  Consider making extra and freezing in portion sizes to eat as is or use in bowls, salads, under vegetables, or to top your morning toast with avocado.

Makes 6-8 servings

Ingredients

• Olive (or avocado) oil spray
• 1 onion, diced
• 1 cup diced carrot
• 1 cup diced celery (or fennel bulb)
• 4 garlic cloves, minced
• 1 1/2 cups dry French green lentils (or black lentils) 
• 1 tablespoon tomato paste
• 1/4 cup wine (sherry, red, white), optional
• 1  teaspoon freshly squeezed lemon or red wine vinegar 
• 4 cups vegetable stock
• 5 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 2 tablespoons chopped parsley, more for garnish
• Salt and pepper to taste

Instructions

1. Spray a large heavy-bottomed pot or Dutch oven with oil spray and heat over medium-high heat. Add onion, celery, and carrots, cooking and stirring 4-5 minutes. Reduce heat to medium. Add garlic, tomato paste, and lentils. Cook, stirring for 4 minutes.
2. Add the wine and cook down for about 4 minutes.
3. Pour in the stock, stir to combine, and bring to a simmer. Add the bay leaves and thyme, cover and gently simmer on low heat for 15-25 minutes or until lentils are tender.
4. When the lentils are tender, uncover and remove the thyme sprigs and bay leaves. Cook off excess liquid (or drain), if desired.
5. Add splash of lemon or red wine vinegar to brighten the flavor. Stir in the chopped parsley. Taste, adjusting flavors and adding salt and pepper if needed.
6. Serve, topping with extra parsley for garnish.