Warm Lentils With Vinaigrette

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Warm Lentils With Vinaigrette

 

1 cup lentils

4 cups water

1/2 cup dry white wine

1/2 carrot, peeled, chopped

1/2 celery stalk, chopped

1 bay leaf

3 to 4 fresh thyme sprigs

3 shallots, minced

2 garlic cloves, minced

3 tablespoons chopped fresh flat-leaf parsley

salt to taste

freshly ground black pepper to taste

1 tablespoon sherry vinegar or to taste

 

Pick over the lentils and discard any misshapen lentils and stones. Rinse well

and place in a saucepan with the water, wine, carrot, celery, bay leaf, thyme,

half of the shallots and half of the garlic. Bring to a boil over high heat,

reduce the heat to medium-low, cover and simmer until the lentils are just

tender but not mushy and have absorbed most of the liquid, 30 to 35 minutes.

Drain the lentils, reserving 2 tablespoons of the cooking liquid; discard the

remaining liquid. Place the lentils and the reserved cooking liquid in a

serving bowl. Add the remaining shallots and garlic and the parsley to the hot

lentils and stir to mix. Season with salt and pepper and stir in the vinegar.

Taste and adjust the seasonings.

Yields 4 servings.

 

 

 

 

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