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1
In a medium saucepan, bring 2 cups of the water to a boil.
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2
Add the lentils, cover and cook over low heat, stirring occasionally, until almost tender, about 30 minutes.
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3
Add a large pinch of salt and simmer until tender, about 3 minutes longer.
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4
Drain the lentils and spread them on a plate to cool.
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5
Heat the olive oil in a medium, enameled cast-iron casserole.
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6
Add the onion and shallot and cook over low heat, stirring, until softened, about 5 minutes.
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7
Add 2 cups of the water, 1/4 cup of the parsley, the thyme, bay leaf and a pinch of salt and bring to a boil.
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8
Cover and simmer over moderately low heat for 15 minutes.
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9
Add the peas, rice and the remaining 1 quart of water.
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10
Cover and cook over moderately low heat, stirring occasionally, until the rice is tender, about 20 minutes.
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11
Meanwhile, in a small bowl, toss the olives with the garlic, lemon zest and the remaining 1/2 cup of parsley.
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12
Season the gremolata with salt.
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13
Gently stir the lentils into the stew.
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14
Add the romaine and crushed red pepper, cover and cook over low heat until the lettuce is wilted, about 3 minutes.
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15
Season with salt.
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16
Discard the thyme sprigs and bay leaf.
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17
Ladle the stew into bowls, top with the olive gremolata and serve.
