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Adapted from “A Platter of Figs,” by David Tanis. Serves 6.
Ingredients
1 pound small French green lentils
4 cups chicken stock or water
Salt and pepper
2 medium carrots, about 1/4pound
1 medium onion
3-4 stalks celery from the heart, about 1/4pound
1-2 tablespoons olive oil
Thyme sprigs
Sage Leaves
Directions
Pick over and rinse the lentils. Put in a saucepan, cover with broth, add a little salt and simmer until just done, about 20 minutes. Drain.
Dice the carrots, onion and celery, and stew gently in the olive oil, adding salt, pepper, and a little chopped thyme and sage, until softened, about 10 minutes. Combine the stewed vegetables and lentils. Check the seasoning. Serve.
