Basic Lentils

Ratios:

Water:Lentils - 3:1
Onion:Celery:Carrot - 2:1:1 (Mirepoix)

Technique:

Sweating the aromatics (as opposed to softening on higher heat) really seems to help keep the flavor light and sweet, though I do throw the carrot in first and give it a little caramelization. I can't resist the flavor of caramelized carrots, plus the are the most robust, so can do with a little extra cooking time. Not that it makes any difference considering they are about to simmer for ages. I do this in just enough olive oil to thinly coat the bottom of the pot. Adding a couple pinches of salt with the onions.

Once everything is softened and smelling nice, I add the lentils and let them warm up and take some oil.

In the meantime, I've heated the water in my electric kettle, so it will reach a boil/simmer more quickly. I'm not sure if there's anything wrong with this, as opposed to adding cold water, but I find it helps me more quickly get the whole mass to the correct simmer so I can leave the room and see to other tasks. I have too often let the pot boil too hard for 15 minutes, forgetting to go in and check to turn down the heat. That has left me with hard lentils in the past. Best to get it all over with quick. At the same time I add the water I add a few bay leaves.

Once the pot is simmering low, I set the timer for 30 minutes and come check on the pot in intervals. It is usually an hour or two before they are done. They can be served any number of ways.

One of my favorite ways to serve:

Prepare a salad with lettuce sliced thinly and a basic vinaigrette. To this, I add thinly sliced garlic cloves and thin slices of jalapeño pepper, and sometimes sliced red onion. Toss with a pinch of salt and some ground pepper.

Heat pita bread on the stove until steam causes pocket to swell, then stowing under a plate to soften some. After a minute, slice pita into halves.

Dolop a large potion of lentils into each pita half, spreading with spoon. Then, grab a fistful of salad and shove it in there too. If it doesn't look like it's going to fit, you know you have the correct amount. Enjoy.

This dish is also well-accompanied by a honey-tahini sauce, or balsamic-pickled onions and peppers.