Frenchy Lentils

From the Club Argaux Winter Test Kitchen: Frenchy Lentils. Pair with the 2020 Evening Land Salem Wine Company Chardonnay and the 2019 Stéphane Rousset Crozes-Hermitage ‘Les Mejeans’ from the Club Argaux Winter Seasonal Selections. Ingredients: 1 shallot, minced French green lentils 2-3 celery stalks (keep the leaves for garnish) Pancetta or bacon Herbs such as thyme, oregano, chives, and parsley Olive oil Green Castelvetrano olives, pitted and crushed Black pepper White wine Sea salt Step 1 Cook the lentils in broth or water. Step 2 While the lentils are cooking, cut the bacon into small pieces and then sauté in a saucepan on medium heat. Step 3 Add minced shallot and celery half-moons to the pan with cracked black pepper and a touch of sea salt. Sauté until the shallot is translucent and then add in about a 1/4 cup white wine. Bring to a soft bubble and then reduce heat to simmer and let sit. Step 4 Once the lentils are done, add to a serving bowl. Add the shallot and celery mixture to the lentils and mix everything together. Step 5 Crack some more black pepper over the top with sea salt and then throw in the chopped herbs with crushed olives. Garnish with some more herbs and celery leaf! Pro tip: You could serve with some lemon zest on top as well, or even throw in a little feta or goat cheese. Enjoy! [gallery size="medium" ids="56762,56764,56760"]