Lentils with wine-braised vegetables | Recipes | WW USA

Ingredients

• Water 3 cup(s)
• Dried lentils ½ cup(s), French, picked over and rinsed
• Dried thyme ½ tsp, or 2 sprigs fresh thyme
• Table salt ¾ tsp
• Olive oil 1 Tbsp, extra-virgin
• Onion 1 medium, chopped
• Carrots 2 medium, cut into 1/2-inch pieces
• Shallot 2 medium, peeled and chopped
• Garlic 2 clove(s), sliced
• Celery 1 rib(s), medium, cut into 1/2-inch pieces
• Red wine 2⅔ fl oz, dry
• Tomato paste 3 Tbsp
• Vegetable broth 1 cup(s), reduced-sodium
• Fresh basil 2 Tbsp, fresh leaves, thinly sliced
• Black pepper ⅛ tsp, freshly ground