Ingredients
- Green or brown lentils (2 cups).
- Extra virgin olive oil (1/4 cup plus more for drizzling).
- Garlic cloves, lightly crushed (4-6).
- Celery rib, finely diced (1).
- Yellow onion, finely diced (1).
- Fennel bulb, finely diced (1).
- Peperoncino or red pepper flakes.
- Thyme sprigs (3).
- Bay leaf (1).
- Sea salt (1 teaspoon).
- Yellow potato, cubed (1).
- Vegetable or chicken broth (4 cups).
- Water (4 cups).
- Bread cubes for croutons (2 cups, optional).
Instructions
- Rinse lentils and check for debris. Heat oven if making croutons.
- Sauté vegetables and herbs in oil until softened.
- Cook potatoes in broth until starting to soften.
- Add lentils, remaining broth and water, simmer 45 minutes.
- Toss bread with oil and seasonings, bake until crisp.
- Remove herbs, serve with olive oil and croutons.
Notes
Can be made vegan.
Gluten-free without croutons.
Mash some potatoes to thicken.
Nutrition
- Calories: 365
- Fat: 10 g
- Carbohydrates: 52 g
- Protein: 18 g