| | 1/2 pound (about 1 cup plus 2 tablespoons) French green lentils 1 small leek or onion, trimmed, rinsed and left whole 1 large carrot, halved 2 cloves garlic, peeled and left whole 1 bay leaf 3 ounces slab bacon in 1 piece (optional) Salt and pepper, to taste 2 small shallots, finely chopped 2 tablespoons sherry vinegar 1/4 cup olive oil 1 small bunch chives, finely chopped Extra olive oil (for sprinkling) 1. Rinse the lentils and remove any pebbles. Place them in a medium saucepan with the leek, carrot, garlic, bay leaf, and the bacon, if using. Add enough cold water to just cover the mixture. Bring to a boil, lower the heat, and simmer gently for 15 minutes. Let the pan stand for 5 minutes. (The cooking liquid should be nearly absorbed).
2. Remove the leek or onion, carrot, garlic, bay leaf, and bacon from the pan. Finely chop the carrot and bacon, if using. Discard the leek or onion, garlic, and bay left. Season the lentils generously with salt and pepper.
3. In a small bowl, mix the shallots, vinegar, and a pinch each of salt and pepper. Set aside for 5 minutes. Add the vinegar mixture to the lentils with the olive oil, carrots, and bacon, if using. Simmer gently for 4 minutes to thicken the mixture. Taste for seasoning and add more salt and pepper, if you like. Stir in the chives and sprinkle with more olive oil. Serve hot or at room temperature. Adapted from "Chez Panisse Vegetables"
