Ingredients
320 g lentils (brown or puy lentils work well)
4 tbsp extra virgin olive oil (plus extra to finish)
1 large onion (200g)
3 large garlic cloves
1 tbsp harissa (25g)
2 tbsp tomato paste (50g)
3/4 tbsp salt (10g)
200 g cavolo nero (or dark greens of your choice), optional
1 tbsp lemon juice
Sourdough bread (to serve)
Instructions
Soak the lentils in at least 1liter of water overnight.
The next day, drain and rinse the lentils, then add them to a large saucepan with 650ml of water.
Bring to a boil, then reduce the heat and simmer with the lid slightly ajar until just tender (5-15 minutes, depending on the kind of lentils).
Meanwhile, heat the olive oil in a large frying pan. Peel and finely chop the onion, then sauté in the oil until it begins to turn golden (8-10 minutes). Peel and finely grate the garlic, and cook with the onions for 1 more minute.
Stir in the harissa, tomato paste and salt until they coat the onions evenly.
Now add the lentils along with their cooking liquid (if they haven’t finished cooking just yet, remove the frying pan from the heat and add a dash of water, if necessary). If using dark leafy greens, chop them up and add them at this point as well. Return to a boil, then simmer for 5-10 minutes until the lentils are perfectly tender and the liquid has turned into a sauce.
Add the lemon juice to the pan and stir it through. Turn off the heat and let it sit for 4-5 minutes, during which the sauce will thicken a little more.
Divide into bowls and drizzle with a generous glug of olive oil, then serve with toasted bread.
Notes
Storage: refrigerate leftovers for 3-4 days or freeze for up to a few months.