1 lb Imported French green
-lentils or brown lentils 1 md Onion, halved and stuck
-with 2 cloves 1 Garlic clove, peeled
1 Bay leaf
1/4 c Red wine vinegar
2 T Extra-virgin olive oil
Salt 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.