French Lentils With Garlic and Thyme
- Place a large saucepan over medium heat and add oil.
- When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt.
- Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes.
- If necessary, drain any excess water after lentils have cooked.
- Serve immediately, or allow them to cool and reheat later.
- For a fuller taste, use some chicken stock and reduce the water by the same amount.
