Ingredients

• 2 tbsp (30 ml) olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 1/4 cups (250 g) brown or green lentils, rinsed
• 5 cups (1.2 L) vegetable stock
• 1 tsp (5 ml) cumin
• Salt, pepper, lemon

Steps

1. Sauté onion, carrots, and celery in oil; add garlic.
2. Add lentils, stock, and cumin; simmer 30–35 minutes until tender.
3. Season; finish with lemon.

Pairings

• Wine: Gamay – bright and earthy; Barbera – acidity for the vegetables and lemon
• Beer: Amber Ale – caramel malt for the earthy lentils; Kölsch – clean and light against a rustic soup