Braised French Green Lentils with Shallots and Thyme

Finely dice the shallots and carrots, and mince the garlic cloves.

Heat the olive oil in a heavy-bottomed pot over medium heat and sauté the shallots and carrots for 6 minutes until soft.

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

Stir in the lentils to coat them in the oil, then pour in the vegetable broth.

Add the thyme sprigs, salt, and pepper, then bring the liquid to a gentle boil.

Reduce heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils are tender but still intact.

Remove the lid, discard the thyme stems, and simmer for an additional 2 minutes to thicken any remaining liquid before serving.