- Sort lentils, rinse with cool water and drain. In saucepan, heat 2 tbsp. oil over medium heat. Add onion, thyme, chili, salt and pepper. Cook onion stirring often, until soft, about 5 minutes. Add lentils and cook 2 minutes more, stirring to coat lentils in the oil. Add 4 cups water, and bring to simmer. Cook 30-40 minutes until lentils are tender.
- Drain excess liquid and transfer lentils to serving bowl. Drizzle remaining olive oil, add salt and pepper to taste and sprinkle with fresh herbs, mixing lightly with two spoons.
- 1 cup Black Beluga lentils
- 3 tbsp. olive oil
- ½ onion, finely chopped
- 1 tsp. thyme
- 1 dried red chili pod
- salt and pepper to taste
- 2 tbsp. fresh herbs of choice: flat-leaf parsley, basil, or chives, finely chopped