This is one of those recipes that's so simple and yet - every time - so amazingly more than the sum of its parts. And visually beautiful, in a serene, quiet way. I'm quoting it here almost verbatim from Rogers and Gray's Italian Country Cookbook. Do not substitute ingredients.
Lenticchie
serves 6 as a side dish
1 cup lentilles du Puy or Castellucio lentils
1/2 head garlic, cut horizontally
3 tablespoons extra-virgin olive oil
juice of 1 lemon
1 tablespoon fresh thyme leaves (book calls for "2 to 3 tablespoons chopped fresh herbs," but we like thyme in this)
sea salt and freshly ground black pepper
Rinse the lentils and place in a large saucepan. Cover with plenty of cold water, add the garlic, and bring to a boil. Simmer very gently for about 20 minutes or until the lentils are al dente. Drain, discarding the garlic, and toss the lentils in the olive oil, lemon juice, and herbs. Season to taste and serve warm.
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