I prefer the small elegant green lentils from DePuy for their superior flavor as well as for their texture, which remains firm after cooking. I also have noticed that more often than not olive oil works in partnership with garlic with flavorful results.
Ingredients to Serve-8
2 ½ cups green lentils
1 Tablespoon olive oil
½ cup Diced onions
2 Teaspoons Minced garlic
¼ cup Diced carrot
¼ cup Diced celery
2 each bay leaves
1 Teaspoon Coarse salt
½ Teaspoon Freshly ground black pepper
1 Cup Diced spicy dry Chorizo
¼ Cup Toasted pine nuts
2 Tablespoons lime zest
1 Tablespoon balsamic vinegar
1 tablespoon Chopped cilantro
Cooking the lentils:
Wash the lentils thoroughly. Warm the olive oil in a medium sauce pan. Add the onions and cook them until they are translucent. Add the garlic and cook for another minute. Add the carrots and celery, continuing to cook for 2 minutes. Add the lentils and bay leaves along with enough water to cover. Simmer for 20 minutes, or until the lentils are still slightly firm. Remove the bay leaves and season with salt and pepper.
To finish the lentils:
In a sauté pan over medium heat, cook the chorizo until golden brown. Add the pine nuts and lime zest. Fold in the cooked lentils and simmer for 5 minutes. Season the lentils with the balsamic vinegar and finish with the cilantro.