Sweet ’16 Challenge – Week Five Recipe Idea!


6 Servings

Preparation Time: 15 min Cooking Time: 50 min


1/2 cup green or French green lentils 125 mL
1 Tbsp canola oil 15 mL
1 small onion, finely chopped
1 celery stalk, diced
1 carrot, finely diced
5 garlic cloves, peeled and crushed
1 19 oz can San Marzano-style tomatoes (whole, in puree) 540 mL
2 Tbsp butter 30 mL
1 Tbsp fresh thyme 15 mL
salt and ground black pepper, to taste
2 Tbsp extra-virgin olive oil 30 mL
1/3 cup freshly grated Parmesan cheese 75 mL


Step 1 PLACE the lentils in a medium saucepan, add 1 1/2 cups (375 mL) water and bring to a simmer; cook for 40 minutes, or until just tender. Drain and set aside.

Step 2 MEANWHILE, in a large, heavy skillet, heat the canola oil over medium-high heat. Add the onion, celery, and carrot and cook for 6-7 minutes, until soft. Add the garlic and cook for another minute or two.

Step 3 ADD the drained lentils, tomatoes with their juices, butter, and the thyme leaves pulled off their stems and cook, stirring often, until the mixture thickens and becomes more uniform. Season with salt and pepper and serve drizzled with olive oil and sprinkled with Parmesan cheese.



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