Warm green lentils
½ pound(s), French green-variety, or brown lentils, picked over
1 small, peeled and pierced with 3 whole cloves
1 medium, coarsely chopped
1½ tsp, divided
2⅔ Tbsp, extra-virgin (8 tsp total)
2 Tbsp, chopped
½ tsp, freshly ground
- In medium saucepan or stockpot, place lentils. Add onion, carrot, bay leaf, and 1 tsp salt. Pour in enough water to cover lentils and vegetables by 1 to 2 inches and bring to boil. Cover pan, reduce heat to low, and simmer, checking that water doesn't boil away and adding hot water if necessary, until lentils are cooked through but not mushy, about 20 to 30 minutes, checking for doneness periodically.
- Remove pot from heat and discard onion and bay leaf. (Drain lentils if necessary.) Gently stir in oil, parsley, black pepper, and remaining 1⁄2 tsp salt.
- Serving size: 1⁄2 cup