Braised French Green Lentils with Garlic and Thyme

Heat olive oil in a medium saucepan over medium heat.

Sauté the diced onion and carrot for 5 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant.

Rinse the lentils under cold water, then add them to the saucepan along with the vegetable stock and thyme sprigs.

Bring the mixture to a boil, then reduce the heat to low and cover with a lid.

Simmer for 20 to 25 minutes until the lentils are tender but still hold their shape.

Remove the thyme sprigs and season generously with salt and black pepper.

Drain any excess liquid if necessary and serve warm.