Combine the lentils and the water in a large saucepan. Heat to boiling. Reduce the heat to very low and simmer covered until tender but still firm to the bite, about 25 minutes for green lentils or 10 to 40 minutes for brown lentils, depending on their age.
Heat the Extra Virgin Olive Oil from Spain in a large sauté pan over low heat. Add the vegetables, cook, stirring occasionally, until tender, about 15 minutes. Add the garlic, parsley and thyme, and cook until aromatic. Stir in the lentils and water, bring to a boil, reduce to a simmer until the lentils are tender. Season to taste with salt and pepper.
Source: Daniel Olivella, as presented at the 2019 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved.
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