Just about halfway down 55th street between 5th and 6th on the north side in Manhattan, lived a little neighborhood trattoria named La Vineria Ristorante Italiano. Dimly lit and warmly cavernous, it often fit my post work mood…and just five doors down from my apartment, I easily dined there with friends once a week.
Upon settling in, each table was given a complimentary antipasto, a bowl of room temperature al dente lentils drenched in olive oil and suffused with a soft soffritto. Warm bread hid underneath a linen-topped basket and was eagerly dunked into this aromatic splendor until our hearty bowls of pasta arrived.
When I think of the cusp of winter and spring and what to make the won’t take too long and will nourish from within, the La Vineria lentils are never far from my mind. Try them tonight and scoop them into your mouth with a hunk of warm bread. With only a week and a half left of winter, you’ll be so glad you did.
The recipe takes just 30 minutes (10 to prep) and your bread can warm in the oven while you prepare everything.
La Vineria Lentils
Serves: 2-4
Prep: 10
Cook: 20
Ingredients:
1/2 c. Caviar black or brown lentils
1-2 cloves garlic
1-2 Bayleaf leaves
1/2 cup EVOO
Crusty bread to serve
Directions:
Fill small pot with cold, salted water. Crush garlic clove, add in bayleaf and lentils. Cook until al dente, about 15-20 minutes.
Drain and cool. Mix in EVOO and more salt to taste.
Dip warm bread into cooled lentil mixture.