Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Imported French green lentils or brown lentils |
| 1 medium | Onion, halved and stuck with 2 cloves |
| 1 \N | Garlic clove, peeled |
| 1 \N | Bay leaf |
| ¼ cup | Red wine vinegar |
| 2 tablespoons | Extra-virgin olive oil |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
From "Bistro Cooking," by Patricia Wells (Workman).
Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1".
Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed; liquid should be absorbed when lentils are done.
Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss. Before serving, season with pepper and additional salt, if necessary. Serve warm.
Makes 6-8 servings.