Lend me a LentilMarch 11, 2010
Not every dish on this site gets center stage at mealtime. And while the following is really a side dish, which could go just as well with a simply poached halibut filet as it would with a whole roasted chicken, tonight it gets its very own spot, all by itself.
In this preparation, I put 1 cup of lentils in a small dutch oven or saucepan with 1/4 teaspoon kosher salt, a sprig of thyme, and then fill with water to cover the lentils by about 2″. Bring to a boil over medium-high heat and then reduce heat to low and simmer for about 20-25 minutes until the lentils are tender.
As an alternative, you can approach your lentils like you would a soup: first saute minced carrots, celery, onions, garlic, and herbs together in some hot oil or butter until soft, then add the lentils and cover with water, and continue just as above.
Either way, you can finish the dish with a little chopped bacon or lardons, a sprinkling of fresh parsley, a little olive oil, or anything else that suits you.
Eat more lentils. They’re really, really good for you and so tasty!