1 cup Puy lentils
4 cups water
1/2 cup dry white wine
1/2 carrot, peeled and chopped
1/2 celery stalk, chopped
1 bay leaf
3 or 4 fresh thyme sprigs
3 shallots, minced
2 garlic cloves, minced
3 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
1 Tbs. sherry vinegar, or to taste
Pick over the lentils and discard any misshapen lentils and stones. Rinse well and place in a saucepan with the water, wine, carrot, celery, bay leaf, thyme, half of the shallots and half of the garlic. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the lentils are just tender but not mushy and have absorbed most of the liquid, 30 to 35 minutes.
Drain the lentils, reserving 2 Tbs. of the cooking liquid; discard the remaining liquid. Place the lentils and the reserved cooking liquid in a serving bowl. Add the remaining shallots and garlic and the parsley to the hot lentils and stir to mix. Season with salt and pepper and stir in the vinegar. Taste and adjust the seasonings. Serves 4.
from Williams Sonoma.