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Lentils with Tomato and Thyme

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Lentils with Tomato and Thyme

Active Time: 10 minutes   |   Total Time: 40 minutes   |   Serves Serves 4  |  Vegan  |  Gluten Free

  • 1 cup green (French) lentils
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped
  • 2 medium tomatoes, diced
  • 2 teaspoons fresh thyme leaves (about 2 sprigs)
  • ¾ teaspoon kosher salt
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar

Fill a medium saucepan with water about 1 inch from the top and bring to a boil. Rinse the lentils, discarding any stray pebble that may have slipped through. Add the lentils to the boiling water and cook until tender, 25 to 30 minutes; drain.

Meanwhile, chop the onion, dice the tomatoes, and pull the thyme leaves from their sprigs.

Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until softened, 3 to 4 minutes. Add the tomatoes, thyme, and salt and cook, stirring, until the tomatoes break down, about 3 minutes. Stir in the lentils, parsley, pepper (12 turns on pepper mill) and vinegar. Serve hot, room temperature, or cold.

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