Green Lentils

1 tbsp olive oil

1/2 yellow onion, finely chopped

4-inch piece celery stalk, finely chopped

4-inch piece carrot, peeled and finely chopped

3 cloves garlic, minced

1 tsp mustard seeds

1 tsp fennel seeds

2 cups vegetable stock, chicken stock or broth

1/2 cup water

1 cup French green lentils, picked over, rinsed, then drained

1 tbsp chopped fresh thyme or 1tsp dried thyme

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrot and sauté until the vegetables are softened, about 5 minutes. Add the garlic, mustard seed and fennel seed and sauté until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentilsd. Transfer the lentils to a large bowl .

Just keep refrigerated until needed, and reheat.