- 1/2 pound(s) dry lentils, French green-variety, picked over
- 1 small uncooked red onion(s), peeled and pierced with 3 whole cloves
- 1 leaf/leaves bay leaf
- 1 medium uncooked carrot(s), cut into large dice
- 1 1/2 tsp table salt, divided
- 1/2 tsp black pepper, freshly ground
- 2 Tbsp fresh parsley, chopped
- 2 2/3 Tbsp olive oil, 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.
- For extra flavor, stir in a splash of balsamic vinegar.