Yield: 8 servings
|1 pounds||Imported French green lentils or brown lentils|
|1 medium||Onion, halved and stuck with 2 cloves|
|1||Garlic clove, peeled|
|¼ cup||Red wine vinegar|
|2 tablespoons||Extra-virgin olive oil|
|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.