custom lentils

Back to the blogosphere, this time with an exercise in simplicity.  This means, simple recipe, no picture because I never managed to remember to take one, and post titles in lower case (okay, that’s because I’m lazy, but still.)  I made this lentil dish for the first time a few months ago, and I have to say, I was totally bowled over.  Usually, I’m not all that excited by lentils, but what a difference cooking them in onion- and thyme-scented chicken broth makes.  This recipe is pretty wonderful because you can vary the vegetables and the spices/herbs and still end up with something super tasty.

Custom Lentils (makes 2 servings)


  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 c. seasonal vegetables, diced (carrots and root veggies are especially good)
  • 1/2 c. lentils
  • 1/2 tsp. dried thyme
  • splash white wine
  • 2-4 c. chicken broth (or vegetable to make totally vegetarian)


  1. Heat olive oil in a medium pot over medium heat.  Saute onion and garlic in the oil for a few minutes, or until beginning to soften.  Add remaining vegetables and saute five to ten minutes, or until softening and fragrant.
  2. Add thyme and stir into vegetables.  Splash a bit of white wine into the pot and cook until it has mostly evaporated.  Add lentils to the pot and cook for a few minutes.
  3. Add chicken broth and bring to a boil.  Turn heat down to low, cover, and simmer for 30-60 minutes, or until lentils are soft.  Check repeatedly to see if more chicken broth is needed.

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