Lentils in Marinara

• 1 1/2 cups green lentils, washed
• 1 bottle dry white wine
• 2 bay leaves
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, peeled and chopped
• 1 jalapeno, seeded and chopped
• 2 tablespoons dried oregano
• 1 16-ounce can of Italian peeled tomatoes, San Marzano if possible
• Salt and pepper to taste
• 1 bunch fresh oregano leaves, chopped
• 1/2 cup flat parsley, chopped

1. For the lentils: Place lentils, which should not be soaked, in a pot, add wine, bay leaves and 3 cups water.
2. Bring to a simmer.
3. Stir and watch the pot.
4. Add more water, if necessary.
5. Cook until tender, about 20 minutes.
6. Don't overcook.
7. Drain, remove bay leaves and set aside.
8. For the marinara: Heat oil gently.
9. Add garlic and jalapeno to infuse oil with their flavors.
10. Do not burn the garlic!
11. Add dried oregano, tomatoes and salt and pepper to taste.
12. Mash tomatoes and simmer until most of liquid has been reduced, about 15 minutes.
13. Remove from heat.
14. Add fresh oregano, parsley and drained lentils; keep warm and serve.

green lentils, white wine, bay leaves, extra virgin olive oil, garlic, jalapeno, oregano, tomatoes, salt, oregano, parsley

Taken from cooking.nytimes.com/recipes/9801 (may not work)