I love to make a lentil side dish as a change up from the usual potatoes and rice. This is a great recipe  which can pair with just about any meal. Lentils are a great protein and fibre source and are very reasonably priced. They go a long way! 

Ingredients
1 small onion, diced
1 carrot, diced
2 cloves garlic
2 tbsp tomato purée
325g puy or brown lentils, washed & drained
1 litre Carol’s Stock Market vegetable stock
1 bay leaf
1 large sprig fresh thyme
1 tsp flaky salt
¼ tsp ground black pepper
3-4 tbsp chopped fresh parsley

Serves
6

Method
Heat a large pot over medium heat, once hot, add a drizzle of olive oil.

Add the onion and carrot then cook until onions have softened, about 5 minutes.

Stir in the garlic and tomato purée and cook until fragrant, about 1 minute.

Add the lentils, stock, bay leaf, and sprig of thyme. Season with salt and pepper then increase heat to bring to a boil. Once boiling, lower heat to a rapid simmer and cook, lid off, until lentils are tender and there’s little liquid left in the pot, 15-20 minutes.

Remove the bay leaf and remains of the sprig of thyme then taste for seasoning and add more salt and pepper if needed. Finally, stir through the parsley.