Year of the Bean

Continuing: summer heat, and the imperative for low-impact cooking. Luckily in my last Rancho Gordo shipment I received some lovely Black Caviar Lentils, and the herbs on my porch are loving this hot, humid weather, so an excellent marriage of convenience emerged.

Ingredients

• 200g black caviar lentils
• water or good stock (I used chicken) to cover 1″
• sprigs of herbs (I used rosemary, oregano, and thyme)
• salt

Procedure

1. Rinse lentils, picking out any debris
2. Place lentils and liquid in a heavy-bottomed pot or pan, along with aromatics
3. Bring to a boil, then lower to a simmer and cook until tender, 20 to 30 minutes
4. Salt to taste; drain (and save!) any additional liquid, and discard (into your stock bag) the aromatics.