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Black lentils are quick to cook and are lovely served warm or at room temperature with a gentle mix of seasonings to compliment their delicate flavor. Here fig scented balsamic vinegar reduction, high quality olive oil, tarragon and pine nuts combine perfectly to bring balance.

Yields – 6 Servings

Prep Time – 20 Minutes

Cook Time – 45 Minutes

Ingredients

• 1 cup dried black lentils
• 1 small red onion, diced
• 1 tablespoon vegetable oil
• 1 bay leaf
• 3 tablespoons fig infused balsamic reduction
• 2-3 tablespoons high quality olive oil
• 1/4 cup minced fresh tarragon leaves
• 1/2 apple, cored and diced
• 1/4 cup diced red pepper
• 1 clove garlic minced
• Salt and pepper to taste
• Sliced fresh tomatoes
• Butter lettuce for garnish
• 1/4 cup toasted pine nuts

Instructions

Step 1

Pick over the dried lentils to remove any rocks or debris. Rinse well and set aside.

Step 2

Heat the vegetable oil in a 1-quart saucepan until hot, but not smoking. Add the onions and toss to coat with oil, then reduce heat and continue to cook, stirring often, until soft.

Step 3

Add the lentils, bay leaf and enough water to cover by about an inch. Raise heat and simmer until tender but not mushy. If scum forms on top of the water, skim off and discard.

Step 4

Drain cooked lentils and transfer to a mixing bowl. While still warm stir in the vinegar, olive oil, tarragon, apple, red pepper, garlic, salt and pepper.

Step 5

Toss to mix and adjust seasonings. Serve on lettuce and garnish with tomato slices and pine nuts.

Step 6

Best served warm. Or store covered in the refrigerator and bring to room temperature before serving.