Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes or to taste
  • 1 cup uncooked french green lentils, thoroughly rinsed and picked through
  • 1 (28-ounce) can no-salt-added crushed tomatoes
  • 2 cups filtered water
  • 1 1/2 tablespoons reduced-sodium tamari
  • 2 teaspoons balsamic vinegar
  • 2 sprigs of fresh thyme

Instruction

  • Heat the olive oil in a dutch oven or large stock pot over medium heat. Add the onion and cook for 6 minutes or until soft and translucent, stirring occasionally. Add the garlic, dried rosemary, sea salt, and red pepper flakes, and cook for another 1 to 2 minutes or until the garlic softens, stirring frequently.
  • Add the french lentils, crushed tomatoes, filtered water, tamari, and balsamic. Stir to combine and nestle the sprigs of thyme into the liquid. Increase heat to medium-high and bring to a rapid boil. Then, reduce heat to low, cover, and simmer for 30 to 35 minutes or until the lentils are tender.
  • Carefully remove the thyme sprigs. Taste and season with more sea salt, if desired. I typically don't add any additional salt; however, feel free to season as you wish.