Recipe: Lentils with Alphonso Olive Rouille (food processor or blender)

LENTILS WITH ALPHONSO OLIVE ROUILLE

FOR THE LENTILS:
3 tablespoons olive oil
1/4 cup finely chopped shallots
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 cups dried lentils, rinsed and drained
4 cups vegetable broth
A bouquet garni of 1 bay leaf and
3 sprigs each of fresh oregano and parsley, tied together
Salt and freshly ground black pepper, to taste
FOR THE ROUILLE:
2 tablespoons red wine vinegar
2/3 cup soft fresh bread crumbs
2 cloves garlic, whacked and peeled
1/2 cup Alphonso olives (or other green olives)
2 hot red peppers, seeded and chopped, or 2 teaspoons hot pepper sauce
5 tablespoons extra virgin olive oil

TO PREPARE THE LENTILS:
Heat the 3 tablespoons of olive oil in a large skillet over a medium-high flame. Saute the shallots, celery and carrots until the shallots are soft and translucent, about 2-3 minutes.

Add the lentils, broth and bouquet garni and bring to a boil. Cover, lower heat and simmer 15-25 minutes or until the lentils are tender but still hold their shape. Time will depend on variety of lentils.

TO MAKE THE ROUILLE:
Meanwhile, combine the vinegar, bread crumbs, garlic, olives and peppers in a food processor or blender. Pulse until mixture is finely chopped. Scrape down the sides as needed. With the machine running, pour in the extra virgin olive oil until the mixture is smooth.

Discard the bouquet garni from the lentils, and season with salt and pepper to taste.

TO SERVE:
Place a dollop of rouille on each bowl of lentils.

Servings: 6
Source: Olives: Cooking With Olives and Their Oils by Ford Rogers