Lenticchie

I like the smaller green lentils (sometimes sold as French lentils or lentilles du puys; they’re also grown in Italy where they’re called lenticchie del castelluccio) because they cook quickly and can be left slightly al dente. Regular brown lentils work just fine. Simmer the green lentils in plenty of salted water until they’re just tender, about 15-20 minutes (cook the brown ones the same way....it just takes a bit longer). Drain off most of the water (you can save it for soup), then add the lentils to the sauce.

For the sauce, you’ll need

1 medium onion
1 stalk celery
2-3 cloves garlic
2 tablespoons tomato paste (or use 2-3 fresh or canned roma tomatoes, peeled if fresh, and chopped)
5-6 sprigs of Italian flat leaf parsley
1-2 tablespoons red wine (optional)
olive oil
salt and pepper to taste

Dice the onion and celery and saute in several tablespoons of olive oil; when the onion is transluscent, add the finely chopped garlic and cook for a few more minutes. Add the red wine and cook for a few minutes to reduce slightly. Stir in the tomato paste and a little water (less than a cup). Cook covered for another 5 minutes, then add 2 cups of cooked lentils. Remove from heat and stir in chopped fresh parsley. Serve at room temperature with more olive oil to drizzle over.

Or just saute some garlic in olive oil, stir in the cooked lentils, and sprinkle with parsley and more oil.

Thes lenticchie are, I think, best at room temperature.