“I feel like the recipes in “Peace, Love, and Pasta” are very approachable and simple, but they still get the result of what you would expect from a chef, which is big, assertive flavors and little twists that are chefy and fun. So I want it to be both interesting and familiar simultaneously. And I feel like we found that balance.”
Scott Conant
Since I opened my mouth about making “lentil something” and used the words “easy dinner”, I knew exactly what recipe to investigate from a favorite chef, Scott Conant, and I love his new book and cook from it often.
Mike is a big lentil and split green peas fan; my favorites are caviar lentils/Rancho Gordo as well as French Green Lentils from Mulberry Farms. They hold their shape nicely… Today the French lentils will do nicely.
Scott’s recipe slightly adapted: I am only making one half of the recipe today…
Serves 6-8
1 cup small green or French lentils
½ cup extra virgin olive oil
½ cup diced shallots (from about 2 medium shallots)
2 tablespoons chopped garlic
Pinch of crushed red pepper
1 tablespoon very finely chopped fresh rosemary
1 (15-ounce) can pureed tomatoes, preferably San Marzanos
Kosher salt
DIRECTIONS:
Place the lentils in a pot with 3 cups of water. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender, about 20 minutes. Drain and set aside.
In a heavy-bottomed pot, heat the oil over medium heat. Then add the shallots, garlic, red pepper flakes, and finely chopped rosemary and cook until the shallots are caramelized, 10 to 12 minutes. Add the pureed tomatoes and continue cooking until the sauce has thickened. Stir in the lentils and add salt to taste. Serve immediately, or let cool, refrigerate, and reheat.
Scott’s note: “Optional: For a stronger rosemary flavor, heat a few tablespoons of olive oil and chopped rosemary over medium-low heat for about 2 minutes. Stir the warm rosemary-infused oil into the lentils just before serving.”
This is destined to become a favorite around here… Make the sauce and cook the lentils ahead of time and finish just before serving…
Serve with a romaine salad, warm Boudin Sourdough, and a glass of Prosecco.
Mike is having grilled Italian sausage with his bowl of stew… Finished picture later, maybe, LOL
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