Sent in by CSA member Paloma Soledad

INGREDIENTS

  • 1 tablespoon butter 

  • 1 tablespoon olive oil

  • ½ cup diced onion

  • 2 clove garlic

  • ½ cup diced carrot

  • ½ cup diced yellow zucchini

  • small tomato

  • 1 diced jalapeño

  • 1 pinch salt to taste

  • 1/2 teaspoon thyme

  • 1 pinch ground black pepper to taste

  • 1 cup beluga black lentils

  • 3 cups chicken stock

  • 1 tablespoon vinegar

  • 2 tablespoons chopped Italian parsley

  • Parmesan cheese

INSTRUCTIONS

  • Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, zucchini, jalapeño, and salt until vegetables are softened and onion is translucent, about 10 minutes. add tomato and cook for a second.

  • Reduce heat to low and add thyme  and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.

  • Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat. Stir in vinegar and parsley. Season with salt and pepper to taste. Parmesan cheese.