Recipe-Lentils!

2 cups lentils
4.5 cups water
1/2 large onion diced
2 large celery stalks with leafy tops diced
2 cloves garlic
1 tablespoon olive oil
kosher salt and cracked pepper to taste
1/2 teaspoon herbs de provence
1/4 teaspoon thyme
1/4 teaspoon oregano
splash of white wine vinegar before serving and/or splash of fresh lemon juice

I cooked these lentils in my new pressure cooker, so the texture was a bit too soft. (I have to get better at figuring out how long to cook when using this new tool) First heat the oil and add the onions and celery and herbs de provence with extra thyme and oregano and add about 6 grinds of black pepper and add the garlic last. Cook 2-3 minutes until the veggies soften a bit. Add the lentils and make them according to the package directions (in other words, you might need more or less water, depending on the cooking method, type of lentils, etc.) Add the salt at the very end, and enjoy! These tasted great with chicken, but any kind of fish would also be tasty. Next time I might make them with even more water and create a lentil soup. A splash or two of white wine or some veggie stock would also probably improve the dish or help extend the flavor to the broth if this was made as a soup recipe. The liquid had wonderful flavor from the spices, but this was easy on the tummy, which is not always the case for me with curry lentils. I also added a splash of vinegar before serving, and a little lemon juice. This last touch really brightened up the flavor.