Green lentils, gently simmered with bay leaf, get extra depth from slowly cooked onion and a splash of red wine vinegar. Serve them warm or at room temperature alongside roasted vegetables or fish.
This simple side dish gets its character from three main ingredients: green lentils, onion and olive oil. The lentils stay whole and firm enough to hold their shape; the onion softens over low heat and turns golden brown, developing sweet, savory notes. Red wine vinegar adds a fresh, sharp contrast at the end. Bay leaf lends a subtle herbal aroma as the lentils cook, without overpowering them.
Green lentils are a good choice here because they generally hold their shape better than red lentils, which break down more quickly. Cooking time depends on the variety and how long the lentils have been in the pantry, so start checking after about twenty minutes. They’re ready when tender but still have a slight bite. Simmer them gently in plenty of water; a vigorous boil can damage the outside before the center is cooked. Add the vinegar only after cooking: acid in the cooking water can slow the cooking process.
Take your time with the onion. Cook thin rings or half-rings gently in olive oil, stirring regularly so they color evenly without burning. It takes longer than a quick sauté, but gives you a softer, sweeter flavor that pairs beautifully with the earthy lentils. Keep the onion golden brown rather than dark brown; burnt edges can turn bitter. Extra virgin olive oil has a more pronounced flavor, while milder olive oil lets the lentils come through more.
Serve the lentils as a side dish with roasted vegetables, pan-fried or roasted fish, or a simple meal with bread and other small dishes. They’re delicious warm, but can also be eaten at room temperature. That makes them a good fit for a table with several dishes, and means you don’t have to serve them at the last minute. Taste again just before serving: lentils absorb salt and acidity, and a small extra splash of vinegar can brighten the flavor.
Green lentils are the best choice for this texture. If you only have brown lentils, use those and check them in the same way; the cooking time may vary. Don’t use red lentils if you want the lentils to stay whole. Cover any leftovers and refrigerate them within two hours; eat them within three days. Reheat them gently with a small splash of water or olive oil, or serve them cold; add extra vinegar only after tasting again.
Rinse the lentils under cold water and put them in a pan with the water and bay leaf. Bring to a boil, turn the heat down and simmer gently for 20–30 minutes. Start checking after 20 minutes: the lentils should be tender but hold their shape.
Meanwhile, heat the olive oil in a large skillet over low to medium-low heat. Add the onions and cook for 25–30 minutes, stirring regularly, until soft and golden brown. Lower the heat if the edges are browning too quickly.
Drain the lentils as soon as they’re tender and remove the bay leaf. Put the lentils in a bowl and toss with the cooked onion and the oil from the pan.
Stir in the red wine vinegar, salt and black pepper. Taste and adjust with more salt or a little extra vinegar if needed. Serve warm or at room temperature.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.