I found some red lentils yesterday and decided to try a quick soup. I also boiled some leeks and made poireaux au vinaigre. I reserved the vegetable liquid from leeks and added 2-3 cups of chicken stock. Then one chopped onion, about 6-8 cloves garlic smashed and 4-6 crushed garlic cloves. Add spices--herbes de provence or just thyme and rosemary, salt, papper. I also added a pinch of coriander and a little cayennne (half teaspoon). Bring to boil slowly--the lentils can stick to bottom of pot, so stir frequently. Simmer for about 45 min - 1 hour. Adjust flavors as you cook. I added about 5-8 drops lemon juice and served.
It is a great side dish for pork chops or lamb chops. If you add half the amount of liquid and reduce significantly, I believe it would make a great sauce/side vegetable to put chops over.
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