1 cup French lentils (larger green or brown lentils would also be fine)
1 bay leaf
1 sprig fresh thyme, plus 1 tsp minced thyme leaves (separated)
1 sprig fresh rosemary, plus 1 tsp minced rosemary leaves (separated)
2 Tbsp plus 3 Tbsp extra virgin olive oil (separated)
1 small onion, chopped (about 1/3 cup)
1 apple chopped (about 1/3 to 1/2 cup)
1/2 cup chopped fresh parsley
1/4 cup dried currants
1 tsp apple cider vinegar (or freshly squeezed lemon juice)
Freshly ground black pepper
- Rinse lentils in a sieve, and pick through to remove any pebbles or other extraneous matter. Transfer lentils to a medium sauce pan and add cold water to cover (3 to 4 cups). Add bay leaf, rosemary sprig, thyme sprig, and 1/2 tsp salt. Bring to a boil, then simmer partially covered for 20 to 30 minutes, until lentils are tender but still hold their shape. Drain lentils and remove bay leaf and herb stems.
- While lentils are cooking, heat 2 Tbsp olive oil in a saute pan over medium heat. Saute onion with a pinch of salt until softened, 5 to 8 minutes. Add apple and cook for another 5 minutes, stirring occasionally, until the apple pieces are tender but not falling apart.
- In a medium bowl combine lentils, onion and apple mixture, parsley, currants, and chopped thyme and rosemary. Dress with 3 Tbsp olive oil, 1 tsp apple cider vinegar, and salt and pepper to taste. Serve warm or at room temperature.