Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 cup finely chopped red onion
- 2/3 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 1/4 cups dried green lentils
- 4 cups chicken stock or canned low-salt chicken broth
Directions
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
