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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Yield: 6 servings (about 1 cup) Source: Cooking with The Diabetic Chef by Chris Smith Ingredients:
1 teaspoon olive oil |
2/3 medium onion, finely diced |
2/3 medium carrot, finely diced |
1/3 stalk celery, finely diced |
1 teaspoon garlic, minced |
4 cups chicken stock (1 quart) |
1/3 pound lentils |
1/3 teaspoon fresh thyme, minced |
4 teaspoons balsamic vinegar |
1 tablespoon parsley, fresh, chopped |
Directions:
1. Heat the olive oil in a large pot over medium heat. Add
2. the onion, carrot, and celery. Cook until the vegetables
3. are slightly tender, about 3-4 minutes. Add the garlic and
4. cook for 1 minute. Add the chicken stock, lentils, and thyme.
5. Bring the liquid to a simmer. Cover and cook for 1 hour, or
6. until the lentils are tender but still whole. Add the balsamic
7. vinegar. Serve with parsley as a garnish.
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