Lentils and Olive Oil (For Dipping Bread)
Servings: 5 ounces dip (plus about 3/4 cup cooked lentils)
Author: Shawn
For the lentils
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1 tsp extra-virgin olive oil
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1 Tbs minced onion
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1 small clove garlic minced
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1/2 tsp kosher salt
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1/4 tsp freshly ground black pepper
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1/2 cup dried lentils rinsed and drained
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1 tsp white wine vinegar
For the dip
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1/4 cup cooked lentils above
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2 Tbs extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
For the lentils
Heat oil in a small saucepan over medium heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, until tender.
Add lentils and 1 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook until tender, about 40 minutes. Stir in vinegar.