Beans(legumes) for 2014

I think it’s safe to say my tolerance for crazy, rambunctious new year’s eves is officially a thing of the past.  it was never one of my favorite holidays, anyway… especially given my low to zero tolerance for alcohol and people saying “woo!”  yuck.  now that i’ve torn down everything you love about december 31st, let me say one tradition i can get behind is always food.    but you knew that.

most cultures eat some kind of bean to ring in the new year with a symbol of prosperity.  maybe it’s because they’re round like money?  maybe it’s because they’re relatively easy to prepare when you’re still half drunk from the night before.  

lentils are a staple food in my house.  i like to make a big batch on Sunday and eat them throughout the week for lunch or sides, etc.  my go-to are the small, green De Puy lentils because they retain their shape and have a more substantial texture.  i usually make them in a traditional french preparation (mirepoix, dijon, red wine vinegar, tomato paste) but lately i’m all about a more simple approach with much less chopping.  this recipe is loosely based on one from Saveur, but i’ve adjusted it for things that usually exist year round in my pantry.  i’ve done it as simply as just the garlic and oil and salt and it’s still brilliantly sharp and garlicky.  

Garlicky Lentils

1 cup french lentils, rinsed

6 tbsp olive oil

1/2 medium onion, quartered

1 bay leaf

12 cloves garlic, minced

1 tsp ground cumin

1/4 tsp allspice

1 tsp dried mint (or a handful of fresh if you have it)

1 tbsp flat leaf parsley, minced

salt + fresh pepper 

1. Bring lentils, onion, bay leaf, 3 cups water and a few good pinches of salt to boil in a saucepan, reduce to simmer and cook for about 25-30 minutes until tender.  Drain and set aside.  

2. On low heat, add 3 tablespoons of oil with garlic and let it barely simmer for about 10 minutes to infuse the oil.  When it becomes fragrant remove the pan from the heat and whisk in the remaining ingredients save for the fresh herbs.  Add all to lentils and toss to combine, season well with salt and fresh pepper.  Add in the herbs and toss, serve warm or room temp.  This obviously gets so much better the longer it sits.