Ease of preparation rating: Medium
Yield: 4-6 servings
Ingredients:
- 2 tablespoons (30 ml), plus ¼ cup (60 ml) olive oil
- 1 garlic clove, minced
- ¼ cup (60 ml) finely chopped celery
- ¼ cup (60 ml) finely chopped carrot
- ¼ cup (60 ml) finely chopped onion
- 1 sprig fresh thyme, leaves only, chopped
- 1 ½ cups (350 ml) small brown lentils, rinsed and drained
- 3 cups (710 ml) vegetable stock
- ¼ cup (60 ml) red wine vinegar
- Salt and pepper
- ½ cup (120 ml) chopped parsley
- ½ cup (120 ml) chopped sundried tomatoes
- ½ cup (120 ml) freshly grated pecorino
Method:
Heat extra virgin olive oil in a skillet over medium heat. Add garlic, celery, carrot, and onion, season with black pepper, and sautée until vegetables have softened, 4-5 minutes.
Add thyme and lentils, then pour in vegetable stock, ensuring the lentils are submerged. If they are not, add water until they are.
Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes or until lentils have softened, adding more liquid if the level evaporates below the lentils.
Remove lentils from heat. Drain lentils of excess liquid and toss with ½ cup (120 ml) olive oil, red wine vinegar, chopped parsley, and sundried tomatoes. Season with salt and pepper. Pile lentils on a platter. Top lentils with grated pecorino.
Buon appetito!
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