The fog was in when I got up. The lentils have been in the cabinet since spring.
Serves 2 to 3
green or brown lentils, 1 cup water, 3 cups garlic, 2 cloves, peeled and smashed 1 bay leaf salt olive oil red wine vinegar parsley, a small handful (optional) 1 egg, soft-cooked (optional)
Rinse the lentils and put them in a small pot with the water, garlic, and bay leaf. Bring to a boil, then lower the heat and simmer. Green lentils take about 25 minutes. They are done when they are tender but not falling apart.
Salt toward the end. Add it earlier and they take longer.
When they are done, pull out the bay leaf. The garlic will have softened enough to eat or to leave. Olive oil goes in, enough to make the surface glossy. A splash of red wine vinegar. Stir and taste.
Parsley on top if there is any. A soft-cooked egg if one went into the pot while the lentils were going.