Braised Lentils

Lentils, who knew they could be so damn good?!  We eat this dish once a week with a piece of roasted salmon and never tire of it.  Little green beads....and they're healthy, low in fat and full of fibre too.  Whoo hoo! 
I use Puy Lentils for this recipe because they hold their shape so well.  They aren't as inexpensive as other dried lentils, which won't work in this recipe because essentially, they turn to mush.  The "other" lentils have a time and a place.  This isn't their time.  That being said, if you find the Puy Lentils, buy some.  I used the President's Choice Black Label Green Lentils.  Delish.
p.s. this also makes fantastic leftovers.

Braised Lentils

Serves 4

2 tsp Olive Oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, small dice
1 cup Puy Lentils, or the PC Black Label Green
1 bay leaf
3-4 sprigs of Thyme or 1 1/2 tsp fresh chopped
1 tbsp tomato paste, or PC Black Label Umami Paste
2 cups low sodium chicken broth
2 tbsp Dijon Mustard
1-2 tbsp of white Balsamic or red wine vinegar
Salt & Pepper
Chopped fresh Parsley, optional

Heat the oil in a pot over medium heat.  Add the onion, garlic and carrots, cooking for 3-4 minutes, or until the onion starts to soften.  Add the lentils, Bay, Thyme and tomato paste.  Toss to coat and add the chicken broth.  Bring to a boil and then turn down to a simmer, with the lid on for 30-35 minutes.  The lentils should be tender but not mushy.  Drain any excess liquid.  Add the Dijon and vinegar (starting with 1 tbsp and adding more if it needs more).  Add salt and pepper to taste. Toss in a handful of chopped fresh parsley if using.