Braised Lentils & Spring Vegetables

Serves 4
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes

Lentils can be quick and easy to prepare. Soak lentils overnight to cut down on cooking time and to release any enzyme inhibitors for maximum digestion and protein assimilation.


  • 1 tablespoon coconut oil
  • 1 large red onion diced
  • 3 cloves minced garlic
  • 1 cup celery thinly sliced
  • 2 cups julienned carrots
  • 2 cups French green lentils du Puy soaked overnight, rinsed well&drained
  • 2 vegetable stock cubes
  • 4 cups filtered water
  • 2 bay leaves
  • 4 sprigs fresh thyme de-stemmed
  • 1 sprig fresh rosemary de-stemmed
  • 1 bunch fresh parsley


  1. Prepare equipment. You’ll need a stove, a large pot, wooden spoon, knife & chopping board.
  2. Prepare ingredients: You’ll need coconut oil, red onion, garlic, celery, carrots, green lentils, vegetable stock cubes, bay leaves, fresh thyme, fresh rosemary, fresh parsley & filtered water.
  3. Prepare veggies.
  4. Heat coconut oil in the pan on medium heat. Add onions and garlic and sauté until translucent.
  5. Add remaining ingredientsexcept for water and stir until well combined.
  6. Add water and bring to a rapid simmer. Cover and allow to cook for 25 minutes
  7. Divide into bowls to and top with fresh parsley to serve.

For a step-by-step visual guide please see gallery below.

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