Super Simple Herbed Lentils

This is a supremely easy, basic preparation for lentils; probably one of the earliest ways I learned to cook them (sans the wine, of course;

as a teenaged hippie,

I wasn't that sophisticated). It is also - like many simple dishes - both tasty and satisfying, and needs only a bed of rice or couscous and a salad to impart the virtuous glow that comes of putting "a proper meal" on the table. (The fact that it

takes almost no time to make only makes it better; who's going to argue with that?)

Super Simple Herbed Lentils

Ingredients

~ 1 tbsp. extra virgin olive oil

~ 1 large onion, chopped

~ 2 stalks celery, diced

~ 1 tbsp. minced garlic

~ 1 tsp. each: salt, tarragon, parsley, basil

~ 1/2 tsp. oregano

~ A few grinds of black pepper

~ 1/2 cup dry white wine

~ 1 cup brown lentils, picked over and rinsed

~ 2 bay leaves

~ 1.5 - 2 cups vegetable broth

Directions

~ In a largeish saucepan, heat the oil over medium-high heat and saute the onions and celery about two minutes.

~ Add the garlic and dry seasonings, and cook another minute, until fragrant.

~ Raise the heat to high and pour in the wine; combine thoroughly and cook another minute or so, until most of the wine has evaporated.

~ Add the lentils, the bay leaves, and 1.5 cups of the broth.

~ Bring to a boil, then cover the pan, reduce heat to low, and simmer for 30-35 minutes, or until the liquid has been almost entirely absorbed. (You can check occasionally; if it seems too dry, add that extra 1/2 cup of broth.)

~ Remove from heat, fish out the bay leaves, and serve hot (or at room temperature) over rice, bulghur, couscous, or your grain of choice.