At a glance, nothing seems special about this
recipe. You’ve probably simmered lentils with aromatics before, and even tossed
them in vinaigrette. The genius lies in this recipe’s simplicity and cookbook
author Patricia Wells’s perfect, restrained proportions. When you taste the
lentils just after mixing, you might find them bland and watery. But don’t give
up on them! Let the vinaigrette seep in for 10 minutes. Salt them judiciously,
sample, salt some more. All of a sudden, the lentils will taste alive: The
cloves, bay, onion and garlic, vinegar, and oil are all there, fragrant and
substantive, waiting for you to notice them.
I make these lentils a lot to have on hand through
the week. They’re best served warm or at room temperature—a perfect lunch to
take to work, a friend to all vegetables, a partner for all grains, a bed for
all meats. And they’re a jumping off point for all kinds of new dishes. A high
note: warming them in cream with bacon-braised fennel.
Serves 8
1 pound (450g) French green or
brown lentils
1 onion, halved and stuck with 2
cloves
1 clove garlic,
peeled
1 bay leaf
¼ cup (60ml) red wine
vinegar
2 tablespoons extra-virgin olive
oil
Salt and freshly ground black
pepper
1 Rinse the lentils and discard any pebbles. Place the
lentils, onion, garlic, and bay leaf in a saucepan and cover with cold water by
1 inch (2.5cm). Cover and bring to a boil over medium heat. Reduce heat to low
and simmer, covered, until lentils are tender, 25 to 35 minutes. Add liquid as
needed.
2 Discard the onion, garlic, and bay leaf and drain any
excess liquid. Whisk the vinegar, oil, and salt together in a small bowl. Pour
over the warm lentils and toss.
3 Before serving, season with pepper and additional
salt, if necessary. Serve warm or at room temperature.
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