Beluga Lentils

Directions

1. 1
   Rinse the lentils, and pick through them to remove any small stones.
2. 2
   Heat a medium saucepan over medium heat for 2 minutes.
3. 3
   Swirl in 2 tablespoons olive oil and wait a minute.
4. 4
   Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper.
5. 5
   Cook the onion, stirring often, until soft and translucent, about 5 minutes.
6. 6
   Add the lentils and 1 teaspoon salt.
7. 7
   Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables.
8. 8
   Reduce the heat to low, and add the wine.
9. 9
   Quickly add 6 cups water, and bring to a boil over high heat.
10. 10
    Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
11. 11
    Strain the lentils over a bowl.
12. 12
    Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid.
13. 13
    (Add more of the liquid if the lentils seem dry.)
14. 14
    Taste for seasoning.