Ingredients
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2 tablespoons (30 milliliters), plus 1/4 cup (60 milliliters) olive oil
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1 garlic clove, minced
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1/4 cup (60 milliliters) finely chopped celery
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1/4 cup (60 milliliters) finely chopped carrot
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1/4 cup (60 milliliters) finely chopped onion
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1/2 teaspoon (2.5 milliliters) ground black pepper
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1 sprig fresh thyme, stem removed and leaves chopped
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1 1/2 cups (360 milliliters) small brown lentils, rinsed and drained
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3 cups (720 milliliters) vegetable stock
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1/4 cup (60 milliliters) red wine vinegar
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1/2-1 teaspoon (2.5 - 5 milliliters) salt, plus more for serving
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1 teaspoon (5 milliliters) ground black pepper
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1/2 cup (120 milliliters) chopped parsley
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1/2 cup (120 milliliters) chopped sundried tomatoes
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1/2 cup (120 milliliters) freshly grated pecorino
Directions
- Heat extra virgin olive oil in a skillet over medium heat. Add garlic, celery, carrot, onion, and ground black pepper and sautée until transparent. Add thyme and lentils and cover in vegetable stock. Heat to a boil, then turn down to simmer for 15-20 minutes or until lentils have softened, adding more stock if required.
- Remove lentils from heat. Drain lentils of excess liquid and toss with 1/2 cup (120 milliliters) olive oil, red wine vinegar, salt, ground black pepper, chopped parsley, and sundried tomatoes. Pile lentils on a platter. Top lentils with grated pecorino.
