Lentils are boring. I think the only way I’ve ever even eaten lentils is in soup (and that’s the red variety, the kind that Esav traded his birthright for) and in rice and lentils. But when Ina made her salmon with lentils and everyone about the lentils on the bottom, I knew I should try it.


  • 8 ounces lentils
  • 1/4 cup olive oil
  • 1 shallot, minced
  • 3 cloves of garlic, crushed
  • a few leaves of fresh thyme and/or oregano
  • Salt and pepper, to taste
  • Some red pepper flakes
  • 4 carrots
  • 4 celery stalks
  • 1 1/2 cups vegetable broth (I used mushroom because that’s what I had on hand)


1. Measure lentils.

2. Cover the lentils with boiling water. Let sit for 15 minutes.

3. Combine olive oil, salt, pepper, garlic, shallot, red pepper flakes, and thyme/oregano. Heat on high till fragrant.

4. Chop the carrots and celery into really small pieces. Try to make them as even as possible so that they cook evenly. Add to pot. Cook until vegetables are soft, about 5 minutes.

5. Add lentils and stir. Let cook for 5 minutes, add broth and cover pot. Cook for 1/2 hour, or until lentils are soft.

6. Season with salt and pepper, to taste.