In a large skillet over medium-high heat, heat oil until shimmering. Add onion, celery, and carrots and cook until softened, 3 to 5 minutes.
Stir in garlic until fragrant, about 30 seconds. Add lentils and stir until uniformly combined and heated through, about 2 to 3 minutes. Season to taste with salt and pepper. Serve warm plain or over rice.
To cook lentils, bring 4 quarts of water and one pound of lentils (picked over and stones removed) to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until lentils reach desired tenderness. Drain well.
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|Serving Size: 1 (8078g)|
|Recipe Makes: 1|
|Calories from Fat: 5517 (51%)|
|Amt Per Serving||% DV|
|Total Fat 613g||817 %|
|Saturated Fat 370.7g||1853 %|
|Monounsaturated Fat 190.8g|
|Polyunsanturated Fat 20.1g|
|Cholesterol 2338.6mg||720 %|
|Sodium 10874.2mg||375 %|
|Potassium 24454.5mg||644 %|
|Total Carbohydrate 811.3g||239 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 811.2g|
|Protein 549.5g||785 %|
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Calories per serving: 10843
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