Savory Black Lentils

• 1/4 cup vegetable oil, olive or sunflower, etc.
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 1/2 cup diced celery
• 3 cups COOKED LENTILS, DRAINED *
• 1-1/4 teaspoons dried ground sage
• 1-1/4 teaspoons dried thyme
• 1-1/2 tablespoons soy sauce
• 1 tablespoon Balsamic Vinegar
• salt & ground black pepper to taste
• 1/4 - 1/2 cups water as necessary
• * If you are starting with DRIED BLACK LENTILS
• 1 cup dried black lentils

1. Heat the oil in a very large skillet on medium-high heat. Add the carrots and cook 4-6 minutes, stirring occasionally.
2. Add the onions and celery; cook an additional 8-12 minutes, stirring occasionally, until the vegetables are soft.
3. Lower heat to medium-low. Add the lentils and 1/4 cup water. Add the soy sauce and vinegar. Add more water if necessary to get a porridge-like consistency
4. Add the sage and thyme and stir well. Cook another few minutes, stirring occasionally; add salt to taste. Enjoy!
5. Pick through lentils to make sure there are no tiny stones or other non-lentil objects.
6. Put one cup lentils in a saucepan and cover with 3-1/4 cups cool water, bring to a boil. Put a lid on the pot and turn off heat.
7. LET SIT FOR AN HOUR.rnrnRemove lid and bring to a low simmer; cook as necessary until lentils are soft enough to eat, approximately 5-15 minutes.

vegetable oil, carrots, onions, celery, ground sage, thyme, soy sauce, balsamic vinegar, salt, water, black lentils, black lentils

Taken from food52.com/recipes/75439-savory-black-lentils (may not work)