Ingredients
- 1 head of garlic
- 1 Tbsp. + 1/2 Extra virgin olive oil, divided
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 Tbsp. finely chopped peeled carrot
- 3 small sprigs thyme
- 2 small sprigs rosemary
- 1 bay leaf
- kosher salt
- black pepper
- 1 cup green lentils, rinsed
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 Tbsp. (or more) lemon juice
Preparation
Step 1
Preheat the oven to 375 degrees. Cut off 1/2-inch off the top of the head of garlic; place on a sheet of foil and drizzle with 1/2 Tbsp. of the olive oil. Roast the garlic until tender, about 50 minutes. Let cool. Squeeze the garlic cloves from the skins and set aside. Discard the skins.
Meanwhile, heat 1/2 Tbsp. of the oil in a large, heavy pot over medium heat. Add the onion and the next 5 ingredients; season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Add the lentils; stir for 2 minutes. Add the wine; simmer until almost all the liquid is evaporated, 4 to 5 minutes. Pour in enough broth to cover the lentils by 1-inch. Bring to a boil. Reduce the heat to medium-low and gently simmer, adding more broth by 1/4 cupfuls as needed, until the lentils are tender, about 30 minutes. Let cool slightly, discard the herbs.
Puree the lentil mixture and the garlic cloves in a food processor. Stir in the remaining 1/2 cup of oil and 2 Tbsp. of lemon juice. Season with salt and pepper and more lemon juice, if desired.