Ingredients
3
tbsp 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
1.
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.
