She said, "These are really good, what are the orange things?"
When I told her, she said, I've never tasted carrots like these before, this is really, really good!" :)
1 C dry lentils
2 medium yellow onions, diced
2 Tbsp. Olive oil
2 C water
1 Tbsp Shoyu or Tamari
2 Tbsp Dry Sherry
1 Tsp. dry thyme or 5-6 stems of fresh thyme
salt and pepper to taste
Saute the onions on medium heat until they become fragrant and almost transluscent. Stir periodically to prevent burning. After rinsing lentils, add them to the pot along with the water and Shoyu or Tamari and thyme. If you have fresh thyme, you can put the whole woody stems in, then remove them later. The dry herbs are stronger in flavor than the fresh thyme. It would be fine to add more fresh thyme than I have here if you like the flavor, but be careful with the dry herbs. Bring the pot to a boil, then reduce heat to simmer 25 minutes, covered. 3-4 minutes before the end of cooking, add the sherry, stir and simmer until lentils are tender but still hold their shape. Season to taste. Don't forget to remove the thyme stems before serving.
These lentils aren't really French. They were born in the USA. I just call them that since I was inspired by some wonderful flavors I tasted while driving across the French countryside in the winter, so very many moons ago. Good stuff!