Instructions
Begin by heating a large saucepan over medium heat and pour in the rich olive oil. Once the oil shimmers with warmth, add the finely chopped onion, garlic cloves, diced carrots, and celery sticks. Gently sauté these vegetables, stirring occasionally, until they soften and release their sweet aromas, approximately 5 to 10 minutes. Next, pour in 6 cups of water along with the French lentils, thyme sprigs, bay leaves, and a generous tablespoon of salt. Raise the heat to bring the mixture to a lively boil. As soon as it reaches a boil, reduce the heat to maintain a vigorous simmer. Let the lentils cook uncovered, absorbing the savory broth and tenderizing to just the right texture over 20 to 25 minutes. Keep an eye on the lentils – they should be firm but tender, not mushy. If you notice any excess liquid remaining once the lentils are done, simply drain it off to avoid a soupy consistency. Serve the lentils immediately, delighting in their fresh, herby flavors, or choose to cool them for later—this dish reheats beautifully. For a more robust taste, consider swapping some of the water for chicken stock before cooking, which will deepen the overall flavor. Don't forget to taste and adjust seasoning before serving to suit your preference.
