Lentils, Six Ways

Classic braised lentil preparations. Double the recipe if you like, because the leftovers will keep in the fridge for a couple of days and reheat perfectly for lunch or a superquick dinner. Other beans you can use: lentils de Puy or black Beluga lentils if you can find them.

2 tablespoons extra virgin olive oil

1/2 onion, chopped

4 celery stalks, leaves included, chopped

1 carrot, chopped

2 teaspoons minced garlic

1 bay leaf

1/2 cup dry white wine

2 cups chicken, beef, or vegetable stock (to make your see ) or water

1 cup dried brown lentils, washed and picked over

Salt and freshly ground black pepper

Chopped fresh parsley for garnish

• Put the oil in a medium pot over medium-high heat. A minute later, add the onion, celery, and carrot; cook, stirring occasionally, until the onion is soft, 5 to 7 minutes. Add the garlic and cook for another minute.
• Add the bay leaf, wine, stock, and lentils and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding water if necessary, until the lentils are tender, 25 to 30 minutes. Sprinkle with salt and pepper and keep cooking to the desired tenderness. The lentils should be saucy but not soupy. Taste, adjust the seasoning, and remove the bay leaf. Sprinkle with parsley and serve or store, covered, in the refrigerator for up to 3 days.
  Lentils, Spanish Style.
  • Reduce the celery to 1 stalk. When you stir in the garlic in Step 1, add 1/2 teaspoon crumbled saffron threads and 1 tablespoon smoked Spanish paprika (pimentón). Use red wine or sherry instead of white wine.
  Lentils, Moroccan Style.
  • A more heavily spiced dish: Double the onion and omit the celery, carrot, and wine. In Step 1, with the garlic, add 1 teaspoon each ground turmeric, ground cinnamon, and ground cumin. Replace 1 cup of the stock with 11/2 cups chopped ripe tomato with its juices. Proceed with the recipe and garnish with chopped fresh cilantro leaves.
  Lentils with Roasted Winter Squash.
  • Omit the celery and carrot. Add any medium winter squash, like acorn, butternut, kabocha, or turban, peeled, seeded, and cut into 1- to 2-inch cubes (about 2 cups); toss it in olive oil to coat and roast it on a baking sheet in a 375 F oven until tender and caramelized. Add the squash to the lentils in the last 10 minutes or so of cooking
• MAKES: 4 servings
• TIME: 45 minutes