Of all the beans, lentils are the easiest and quickest to cook. The reds are the laziest—meaning you really don’t have to do much to them for a great-tasting dish. This recipe comes to us from Stefanie Sacks and appears in her new book, What the Fork are You Eating?
Serves 4 to 6
1 tablespoon extra virgin olive oil
2 shallots, thinly sliced
2 celery stalks, thinly sliced
1 cup grape tomatoes, halved
1 sprig fresh rosemary, stem removed, minced
1 cup red lentils
6 cups water
1⁄2 teaspoon salt, or more to taste
Freshly ground black pepper, to taste
In a medium pot, heat the olive oil over medium heat. Add the shallots, celery, tomatoes, and rosemary and sauté for 3 to 5 minutes or until the vegetables are slightly tender.
Add the lentils, water, and 1⁄2 teaspoon salt. Bring to a boil, uncovered, over medium heat, then reduce to a simmer and cook for another 30 minutes. Add salt and pepper to taste.