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A lovely lentil side dish with notes of lemon, Dijon, and fresh herbs. Serve alongside roast chicken, fish, pork, or beef.
1 cup (250 mL) green lentils
3 cups (750 mL) low-sodium vegetable or chicken stock
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 carrot, peeled and quartered
2 garlic cloves
1 lemon, zest and juice
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) maple syrup
1/4 cup (60 mL) extra virgin olive oil
to taste, salt and pepper
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