Ingredients
2 tablespoons olive oil
1 cup onion, finely chopped
12 cup celery, finely chopped
12 cup carrot, finely chopped
2 teaspoons salt
1 lb lentils
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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place the olive oil into a large pot and set over medium heat. once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes. add the remaining ingredients and stir to combine. increase the heat to high and bring to a boil. reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes. you can eat it as is (like i do), or use a stick blender to puree to your desired consistency.