SIMMERED LENTILS
4 servings
To serve as a salad, season the cooked lentils with a vinaigrette and garnish with chopped fresh herbs.
Rinse and pick over:
- 1 cup brown or green lentils
Heat in a saucepan or skillet over medium heat:
- ¼ cup olive oil
Add and cook, stirring, until golden brown:
- 1 small onion, thinly sliced or chopped
Add the lentils along with:
- 3½ cups water
- (2 sprigs parsley or celery leaves)
- (1 bay leaf)
Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, 20 to 30 minutes. Remove any herbs and season to taste with:
- Salt and black pepper
- (Lemon juice)
- (Chopped herbs)
Serve hot or at room temperature.