Thursday, May 19, 2005


Lentils are a great legume. They do not require soaking, they cook up fairly quickly, and they're a good source of both protein and fiber. They're also pretty versatile, taking on flavors easily. I throw them into tacos, mix them into risotto, and add them to soup. In Italy, it's traditional to eat lentils with sausages on New Year's, the coin shape of the lentils are thought to usher in a prosperous year. This recipe is a great side for grilled bratwurst or sausages.

About 1 cup lentils
Olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 to 1 cup hot beef broth
salt and pepper
Chopped fresh parsley
Parmigiano Reggiano cheese

Fill a large pot with water and add the lentils and a bay leaf. Cook until lentils are tender but not falling apart, about a half-hour. Drain.

In a large saucepan, heat the olive oil and saute and the onion and garlic, about 3 minutes. Add the lentils, and broth. Simmer until it is absorbed, adding more broth if needed to keep from drying out. Season with salt and pepper and sprinkle with the parsley. Grate on some fresh parmigiano. Serve.

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