Roasted Country Potatoes and Herbed Lentils

Ingredients

• Potatoes (4 medium, diced)
• Olive oil (2 tablespoons, divided)
• Salt (to taste)
• Black pepper (to taste)
• Fresh rosemary (1 teaspoon, chopped)
• Fresh thyme (1 teaspoon, chopped)
• Lentils (1 cup, rinsed)
• Vegetable broth (3 cups)
• Carrot (1 large, diced)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, salt, black pepper, rosemary, and thyme until evenly coated.
3. Spread the seasoned potatoes on a baking sheet in a single layer and roast for 30 minutes, or until golden and crispy, tossing halfway through for even cooking.
4. While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced carrot, cooking until softened, about 5 minutes.
5. Add the rinsed lentils, vegetable broth, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the lentils are tender but not mushy.
6. Once the potatoes are done roasting, carefully add them to the pot with the lentils and stir gently to combine. Allow to cook for an additional 5 minutes to meld the flavors.
7. Serve warm, garnished with additional fresh herbs if desired.