Beluga Lentils

1. 1

   Rinse the lentils, and pick through them to remove any small stones.

2. 2

   Heat a medium saucepan over medium heat for 2 minutes.

3. 3

   Swirl in 2 tablespoons olive oil and wait a minute.

4. 4

   Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper.

5. 5

   Cook the onion, stirring often, until soft and translucent, about 5 minutes.

6. 6

   Add the lentils and 1 teaspoon salt.

7. 7

   Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables.

8. 8

   Reduce the heat to low, and add the wine.

9. 9

   Quickly add 6 cups water, and bring to a boil over high heat.

10. 10

    Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.

11. 11

    Strain the lentils over a bowl.

12. 12

    Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid.

13. 13

    (Add more of the liquid if the lentils seem dry.)

14. 14

    Taste for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.