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1
In a medium saucepan or Dutch oven, heat 1/2 tablespoon oil over medium heat.
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2
Add onion, celery, carrot, dried herbs, bay leaf, and a generous pinch of salt and pepper.
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3
Cook until vegetables are just softened, about 10 minutes, stirring occasionally.
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4
Add lentils and stir often for 2 minutes to toast.
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5
Add wine, adjust heat to a simmer, and cook until wine is almost evaporated.
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6
Add stock or water and increase heat to a boil.
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7
Reduce heat so lentils simmer gently and cook until tender, about 25 minutes.
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8
Cool the lentils slightly in any remaining liquid, remove the bay leaf, then transfer to a food processor with the roasted garlic and lemon juice.
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9
Puree until nearly smooth.
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10
With the machine running, drizzle in remaining 1/2 cup olive oil.
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11
Taste and adjust seasoning with salt, pepper, and more lemon juice.
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12
Serve warm or refrigerate up to a few days, then serve cold or room temperature.
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13
Note: Prep and cook time does not include roasting the garlic.
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14
You can do this ahead of time and store it in the refrigerator or freezer.
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15
See the blog post for a link to instructions on how to roast garlic.
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16
I dont recommend substituting raw garlic in this recipe.
