Beluga Lentils

• 1 1/2 cups beluga lentils (see Sources)
• 1/2 cup extra-virgin olive oil
• 1/2 cup diced white onion
• 1 teaspoon thyme leaves
• 1 chile de arbol
• 1/4 cup red wine
• 3 sprigs basil
• Kosher salt and freshly ground black pepper

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

beluga lentils, extravirgin olive oil, white onion, thyme, arbol, red wine, basil, kosher salt

Taken from www.epicurious.com/recipes/food/views/beluga-lentils-391039 (may not work)