Thyme-Braised Carrots & Lentils

French braising turns simple vegetables deeply fragrant and tender with little fuss. Sweet carrots and earthy green lentils simmer with fresh thyme in one pan, then finish with a soft brush of Dijon.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 298 cal
• 14g protein
• 46g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1½ lb carrots
• 1 large yellow onion
• 2 celery stalks
• 4 garlic cloves
• 1 cup French green lentils
• 6 fresh thyme sprigs
• 1 bay leaf
• 3½ cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp Dijon mustard
• ¼ cup chopped fresh parsley
• 1 tsp lemon zest

Instructions

1. 1Trim and peel the carrots, then cut them on a sharp diagonal into thick 1-inch pieces so they hold their shape during the braise.
2. 2Dice the onion and celery into small even pieces and mince the garlic so they melt into the base without dominating.
3. 3Warm the olive oil in a wide Dutch oven or deep sauté pan over medium heat until it shimmers.
4. 4Add the onion and celery and cook, stirring often, until the onion turns translucent and sweet, about 6 minutes.
5. 5Stir in the garlic and cook just until fragrant, roughly 45 seconds, taking care not to let it brown.
6. 6Tip in the carrots, lentils, thyme sprigs, and bay leaf. Season with salt and pepper and toss so everything is coated.
7. 7Pour in the vegetable broth, bring the liquid to a lively simmer, then reduce the heat to low and cover partially.
8. 8Braise gently for 28 to 32 minutes, stirring once halfway, until the lentils are tender but still hold their shape and the carrots are fork-soft.
9. 9Fish out the thyme stems and bay leaf. Stir in the Dijon until it disappears into the broth, brightening the whole pot.
10. 10Finish with the chopped parsley and lemon zest, taste once more, and ladle into shallow bowls while still steaming.