Careme

Instructions

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1. 1.

   Peel and finely dice 1 small yellow onion (about 4 ounces). Peel and mince 2 garlic cloves. Pick through and rinse 1 cup dry green lentils.

2. 2.

   Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt; cook for 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds.

3. 3.

   Add the rinsed lentils, 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 25–35 minutes, until the lentils are tender but retain their shape. Stir occasionally; if the pan becomes dry before they soften, add water 1/4 cup at a time.

4. 4.

   While the lentils simmer, core and cut 1 pound heirloom tomatoes into 1/2-inch pieces, keeping their juices. Tear 1/4 cup loosely packed basil leaves and set aside.

5. 5.

   Once the lentils are tender, stir the chopped tomatoes and their juices into the saucepan with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Simmer uncovered for 8 minutes, stirring occasionally, until the tomatoes soften and the stew becomes thick and spoonable.

6. 6.

   Remove from the heat and stir in 2 teaspoons balsamic vinegar and half the prepared basil. Divide between two shallow bowls, drizzle with the remaining 1 tablespoon olive oil and scatter the remaining prepared basil over the top.

Want more detail? See the temperature guide.