Sherman Boyd

GET:

Lentils - about half a pound.
Garlic - use an entire cluster.
Olive oil - extra virgin.
Fresh rosemary - grow some yourself or steal from local landscaping.
Red onion
Chicken stock / or some bullion cubes
Red wine vinegar
Salt and Pepper

DO:

Chop the red onion and throw it in a pan on low heat. Pour on the olive oil, be generous. Grab the garlic and seperate it. Using a chef’s knife, place the knife on the garlic and smash it with your fist. Remove the dried crap from the garlic and put the rest in with the onions. Stir. Get the fresh rosemary and tear it up, discarding stems and tough pieces. Toss in the rosemary. You don’t want the mix to be too dry, so add olive oil if necessary. Add the green lentils (2$ a pound at whole foods). Fry for about 1 minute, the onions and garlic should be soft and the garlic should turn golden. If anything gets crispy it’s too hot!

Next add just enough chicken stock (or water + bullion cubes) to cover the lentils and boil covered for about an hour. You want the heat to be real low, just keep it so that it’s barely boiling. After an hour the lentils should be done. Drizzle it with the vinegar and salt and pepper to taste. The lentils are naturally salty so they shouldn’t need too much.

DONE