In this family, we are big on lentils. We often get through the colder months on endless batches of hearty lentil soup. I make mine with various root vegetables, bits of lightly charred ham, vegetable broth thickened with parmesan rinds, and a slosh of homemade red wine vinegar. To say it satisfies deeply is a great understatement.
When warmer weather hits, it’s hard to justify such a robust soup so we lighten things up. This recipe comes from my memory of dish serves at a small Italian restaurant tucked into French Row (55th between 5th and 6th). In 1999, I’d eat there at least once a week and this “dip” would arrive to the table first thing with compliments from the chef.
Serve it at room temperature with grilled, crusty ciabatta.
La Vineria Lentil Dip
Feeds: 2 people
Prep: 30 minutes
Ingredients:
Loaf of ciabatta
1/4 C Lentils (soaked)
3 Cloves garlic
Soffritto ( 1 carrot, 1/2 medium onion, 1 stalk of celery)
Big glugs of daily olive oil
Big glugs of high quality olive oil
Salt
Pepper
Optional:
Grated parm
Red pepper flakes
Directions:
1) Boil soaked lentils with smashed garlic cloves and salt. Drain and set aside.
2) Sauté soffrito in daily EVOO until it is a golden brown. Drain all oil.
3) Combine all ingredients with high quality olive oil, salt and pepper to taste. Add optional ingredients to taste.
4) Grill ciabatta and scoop dip on top.