French Lentils With Garlic and Thyme

Name: French Lentils With Garlic and Thyme
Yield: 3
Cuisine: Francesa
Ingredients: 3 tablespoons Olive oil; 1 Onion; 2 cloves Garlic; 1 Carrot; 2 sticks Celery; 1 tablespoon Salt; 1 teaspoon Thyme; 3 Bay Leaf; 2 cups French Lentils

Fácil

Contains allergens

Apio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein21 %32 g
Carbs58 %89 g
Fat22 %15 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	604 kcal	270 kcal
Protein	32 g	14.3 g
Carbs	89 g	39.7 g
Fat	15 g	6.7 g

One serving is about 224 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty20/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: French

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - France

Ingredients

3 tablespoons Olive oil
1 Onion
2 cloves Garlic
1 Carrot
2 sticks Celery
1 tablespoon Salt
1 teaspoon Thyme
3 Bay Leaf
480 ml French Lentils (1/4)Original: 2 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
For a fuller taste, use some chicken stock and reduce the water by the same amount.