Lentil Stew
4-6 servings

1 pound green or brown lentils
4 Tablespoons extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, pressed or finely chopped
1 medium carrot, sliced into thin strips
3 Tablespoons unbleached flour
a pinch each of thyme, parsley, and sage
salt and ground black pepper to taste

Wash the lentils thoroughly in cold water, then boil until soft,
about 30-45 minutes.

In another saucepan, heat the oil over medium heat, then add the
onion, garlic, and carrot.

Cook the vegetables until the onions begin to brown, then stir
in the flour and cook, stirring constantly, until the flour is
golden.

Spoon out the lentils with a slotted spoon and add them to the
saucepan with the vegetables, stirring.

Gradually add lentil cooking liquid -- about 2 Tablespoons at a
time -- until the stew has the consistency of thin cream.

Adjust seasonings and serve hot over rice or couscous.