French Green Lentils
½ pound(s), French green-variety, picked over
Uncooked red onion(s)
1 small, peeled and pierced with 3 whole cloves
1 medium, cut into large dice
1½ tsp(s), divided
½ pinch, freshly ground
2 tbsp(s), fresh, chopped
2⅔ tbsp(s), extra-virgin (8 tsp total)
- Place lentils in a medium saucepan or stockpot. Add onion, bay leaf, carrot and 1 teaspoon of salt; pour in enough water to cover lentils and vegetables by 1 to 2 inches. Bring to a boil; cover, reduce heat to low and simmer until lentils are al dente, checking to be sure that water doesn't boil away, adding hot water if necessary, about 15 minutes.
- Remove lentils from heat; discard onion and bay leaf (and drain, if necessary). Gently stir in remaining 1/2 teaspoon each of salt and pepper, parsley and oil. Yields about 1/2 cup per serving.