Lunch: Braised Lentils

Ingredients

3 tablespoons 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

Instructions

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.

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