These lentils are the little black dress of dinner. Toss a cup or two with a frisee salad. Serve them as a side with duck confit. Or top a bowl with some honey-ginger carrots to make them the star of the show.

1 cup Lentilles du Puy (or sprouted green lentils)
1 tablespoon olive oil
1/2 cup onion, finely diced
1 cup carrot, peeled and finely diced
1/2 cup celery, finely diced
1/2 cup green pepper, finely diced
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon honey
sea salt and freshly ground black pepper

Place lentils in a medium saucepan and cover with 2 inches of cold water. Bring to a lively simmer and cook, uncovered, for 20 minutes. Strain and return to pot.

In the meantime, heat the oil in a medium sauté pan over medium-high heat and sauté onion, carrot, celery, pepper and garlic for 5-8 minutes, until deep golden brown but not mushy. Stir into lentils with vinegar, honey, salt and pepper and up to a quarter cup of juice from any meat or poultry being served with the lentils (like duck). Cook over medium heat for 3-5 minutes to marry flavors.

Serve warm or cold.

Serves 4