French Lentils with Carrots

I honestly couldn't remember where I have first tasted this in France.  I asked my husband if it was my mother-in-law who prepared it.  Apparently not, because they were not fond of lentils.  While shopping in the supermarket, I came across Lentilles Vertes or green lentils.  I dropped the box in the grocery cart and got myself some onions and carrots.   I thought about re-creating that dish au pif, so please excuse my ingredients measurements because I'm just tossing in the amount as I felt I should.

French Lentils with Carrots
Serves 2-4


1 cup of  rinsed green lentils, lentils de puy
2 1/2 cups of water
2 medium carrots, cut diagonally into pieces
1 large onion, chopped
2 large garlic cloves, peeled and  thinly sliced 
2 tbsp semi-salted butter (I usually add more)
Crushed bay leaf
Black pepper and Salt

1.  Wash the lentils in a strainer and sort out.

2.  Heat butter in  a medium sized sauce pan. Once melted, cook onions, garlic and carrots with salt, pepper, thyme and bay leaf  for 6-8 minutes. 

3. When the vegetables are soft, add lentils and water.  Bring to a boil.  Add more salt and black pepper.  Partially covered, reduce heat and simmer until the lentils are tender.  

You will notice that the liquid has reduced as well . I  personally prefer keeping the sauce with it.  If you prefer a dryer version, you can discard some of the liquid.  

Et voila!

Bon Appetit!

P.S. (Scheduled post) I'm currently somewhere exploring.  Miss you all!