Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 cups diced onion
• 0.5 cups diced carrot
• 0.5 cups diced celery
• salt to taste
• 6 sprigs fresh thyme
• ground black pepper to taste
• 1 cup beluga lentils
• 1.75 cups chicken stock
• 2 tablespoons chopped Italian parsley
• 1 tablespoon Champagne vinegar

Instructions

1. 1 Heat butter and olive oil in a saucepan over medium heat. Add onion, carrot, celery, and salt; cook and stir until vegetables are softened and onion is translucent, about 10 minutes.
2. 2 Reduce the heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Cover and cook, checking occasionally, until lentils are tender and have absorbed all the liquid, about 35 minutes.
3. 3 Remove from the heat and discard thyme stems. Stir in parsley and vinegar. Season with salt and pepper as needed.

Nutrition per serving