1 tablespoon olive oil, best quality possible

1 onion, roughly chopped (approximately 2 cup)

2 garlic cloves minced (approximately 2 – 3 teaspoons)

1 cup lentils

2 1/2 – 3 cups low-sodium chicken or vegetable stock, best quality possible

1 1/2 teaspoons curry powder

1 1/2 teaspoons roughly chopped fresh thyme leaves

1 1/2 teaspoons kosher salt

as desired, freshly ground black pepper

Method:

1.   In a Dutch oven or large heavy bottom pot, add olive oil. Over medium – high heat, allow oil to heat, approximately 1 – 2 minutes. Add onions and allow to cook while occasionally stirring until translucent and lightly colored, approximately 3 – 5 minutes.

2.   Add garlic and allow to cook until just fragrant, approximately 20 seconds.

3.   Add lentils, chicken or vegetable stock, curry powder, thyme leaves and kosher salt.  

4.   Bring to a boil, reduce heat to medium – low and partially cover. Allow to simmer while occasionally stirring until lentils are cooked, approximately 35 – 40 minutes. Add more stock if additional liquid is needed.

5.   Adjust seasoning to taste with salt and pepper and serve while hot.

Kitchen Note:  Consider serving with a dollop of sour cream.