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The mouth-watering combination of garlic and lentils might just turn this side dish into the star of the show at your next family dinner!
½ cup (125 mL) green or French green lentils
1 Tbsp (15 mL) canola oil
1 small onion, finely chopped
1 celery stalk, diced
1 carrot, finely diced
5 garlic cloves, peeled and crushed
1-19 oz (540 mL) can San Marzano-style tomatoes (whole, in puree)
2 Tbsp (30 mL) butter
1 Tbsp (15 mL) fresh thyme
salt and ground black pepper, to taste
2 Tbsp (30 mL) extra-virgin olive oil
1⁄3 cup (75 mL) freshly grated Parmesan cheese
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