Lentils with Thyme

• 1 pound lentils, picked over and rinsed
• 8 cups water
• 1 garlic clove, minced
• 1 1/2 tablespoons finely chopped thyme
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 1 large celery rib, finely chopped
• Salt and freshly ground pepper

1. In a large saucepan, combine the lentils with the water, garlic and 1 tablespoon of the thyme and bring to a boil.
2. Cover partially and simmer the lentils over low heat until tender, about 45 minutes.
3. Drain and transfer to a bowl to cool.
4. Meanwhile, in a medium skillet, melt the butter in the olive oil.
5. Add the carrots, onion and celery and cook over moderate heat until tender.
6. Season with salt and pepper and the remaining 1/2 tablespoon of thyme.
7. Stir the vegetables into the lentils and season with salt and pepper.
8. Serve at room temperature.

lentils, water, garlic, thyme, unsalted butter, extravirgin olive oil, carrots, onion, celery, salt

Taken from www.foodandwine.com/recipes/lentils-with-thyme (may not work)