as promised, the recipe for lentils.
it was originally taken from a 1995 issue of bon appetit, but i’ve since played around with it, changing the herbs, the type of starchy vegetable, adding meat here, and liquid there, depending on my mood (and to whom i am serving this).
2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups liquid (i usually go for vegetable broth or chicken broth)
1 cup green lentils, rinsed, picked over
8 ounces potatoes, or other starchy vegetable, cubed.
1 teaspoon peppery spice (cayenne, paprika, black pepper)
1/4 cup chopped herb of choice (i usually do 1/8 cup chives and 3 sprigs of thyme which get cooked and then removed. and a bay leaf).
heat olive oil in heavy large saucepan or dutch oven over medium heat. add garlic and stir 30 seconds. (if you’re adding meat, i would add it here and cook thoroughly). add vegetable broth, herbs and lentils; bring to boil. reduce heat, cover and simmer 10 minutes. add starchy veggies; cook uncovered until both lentils and starch are tender, stirring occasionally, about 15 minutes.
grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. add lemon peel, lemon juice, and pepper to stew. cover and simmer for ten to fifteen minutes. season to taste with salt and pepper.