Defending the bay leaf
In this household we believe in bay leaves. Affirmatively. I understand why people don’t like, or more accurately, don't understand why it’s called for in so many recipes. I was once in that position. A throw away leaf who’s nuance was lost in whatever I was cooking, the bay leaf deserved more respect from me and deserves more respect from you.
A bay leaf, if used strategically, can be a bomb of incense in a pot of charred onion broth (in this case). It adds so much flavor to an otherwise forgettable piece of food, if you allow it too. If you are skeptical about bay leaves or have never been persuaded by them the best way to get to know them is through rice. Make a pot of rice, a little bit of salt and a bay leaf - the results will really announce what the bay leaf is all about.
My favorite thing in life is to cook a bean from dry. Salty, acidic broth for beans to sit in stewed with a piece of leftover ham hock or a hunk of lemon - they are fulfilling without actually having to do that much work. A slow bean braise in the oven or a soft boil on the stove top, it’s a winter staple for me. Lentils will act in a similar way in which a flavorful broth penetrates the legume and gives you endless different types of meals. The only problem - cooking time. Lentils cook incredibly quickly so you really need to impart an unimaginable amount of flavor.
Lentil Tips
When I say to char the onions, really go for it. Charred onions, while unassuming, have an incredible flavor and add a deeply brawny broth.
More fat the better. Just like making sure you really go for it on the charred onion, don't skimp on the olive oil. It adds a lot of body and, for scientific reasons that I won't bore anyone with, allows the salt to really penetrate the lentil.
SALT. Really salt the broth. Taste it and taste it again. It should be almost on the verge of being too salty. Balanced with lemon juice or vinegar, it’s going to be great.
Charred onion and bay lentils
serves 2-4
Ingredients
1 cup of lentils rinsed and cleaned.
1 large onion or 2 medium onions
4-6 cloves of garlic
1-2 bay leaves
6 cups of water
â…“ cup of olive oil
Lemon zest (optional)
Kosher salt and black pepper
Instructions
To start, make sure your lentils are extremely well rinsed and cleaned (Lentils can carry a lot of debris).
Cut the onion into 1/4 or 1/8 (depending on the size of your onions). In a heavy bottom pot, heat olive oil over medium heat and place the onions in the pot.
Cook the onions until they are browned on all sides, adjusting the heat accordingly so they don't burn. Once the onions are browned, add in the garlic cloves whole and toast until slightly golden.
Add lentils and water. Season generously with salt and pepper (taste to make sure the broth is seasoned).
Cook the lentils for 10-15 minutes or until your desired tenderness.
TO SERVE
Eat straight away with the broth and onions and shred cheese over the top
Drain the broth (make sure to keep it, it tastes good) and eat lentils on a salad or with an egg in the morning.
Toss into pasta sauce, tomato or other sauces.
we! need! to! form! a! bay! leaf! army!