New Year’s Lucky Lentils Demo with Chef Paulette

New Year’s Lucky Lentils (serves 2-3)

3-4 tablespoons olive oil, plus more for drizzling

1 medium onion, peeled, cut into 1-inch chunks

2 carrots, peeled, sliced into thin rounds

1 cup lentils (brown or “green”)

1/4 cup barley (optional)

1/4 cup dry white wine (optional)

1/2 teaspoon ground cumin

Pinch hot pepper, such as Aleppo or crushed red pepper

Salt & black pepper to taste

3-4 cups broth or water

1/2 cup grated parmesan (for serving)

In a medium saucepan, heat the olive oil and add the cut onions and carrots. Saute on medium lively heat until softened, about 4 minutes.

Meanwhile, lay out the lentils in a sheet pan or plate and check to make sure there are no tiny stones or debris. Place them in a colander and rinse briefly under cool water, drain and add to the sautéing onions & carrots. Do the same with the barley if using.

Stir the lentils and barley with the onions and carrots to get them coasted in the olive oil, let cook, stirring, for 1-2 minutes. Add the cumin and hot pepper. Add the wine if using, let evaporate. Add 3 cups of water or broth. Season with salt & pepper.

Simmer on low, uncovered, for about 45 minutes until lentils are tender. Stir occasionally and add more water or broth if they become too dry before getting tender.

Make the croutons: Cut two pieces of sliced bread into 1/2-inch squares or triangles. Heat 1-2 tablespoons of olive oil in a medium frying pan, add 1 peeled, smashed garlic clove. When hot, add bread pieces. Let fry on one side until golden, then turn bread pieces til golden on the other side. Remove to a plate. Discard garlic.

To serve: Ladle some lentils into an individual serving bowl. Drizzle a little olive oil, sprinkle some grated parmesan, add a twist of fresh ground black pepper. Top with a few pieces of croutons.

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