Braised Lentils with Apricots and Olives

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium carrot, shredded
• 2 stalks celery, diced
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/s tsp cumin
• ¼ tsp allspice
• ¼ tsp smoked paprika
• 1 ¼ cups petite French Green Lentils
• 1 or 2 sprigs of fresh thyme
• 1 cup red wine
• 3 ½ cups vegetable stock
• ½ cup dried apricots, diced
• 1 cup green olives, roughly chopped
• 2 tbsp sherry vinegar
• salt and pepper to taste

Instructions

1. In large stockpot, heat olive oil and butter on medium heat. Add the carrot, celery, onion, and garlic. Stir and cook for about 5 minutes.
2. INcrease heat to high and add bay leaf, spices, lentils, thyme, wine and 2 cupes of stock, apricots and olives. Bring the mixture to a boil and then reduce heat to a simmer.
3. Cook uncovered for 50 minutes or so until lentils are tender, adding additional broth as needed.
4. Remove from heat and add sherry vinegar and salt and pepper to taste.