Lentils With Caramelized Onion Aioli and Crispy Chile Oil

Preparation

1. Step 1

   If starting with dried lentils, put 1 cup into a large saucepan and cover with well-salted water. Bring to a simmer over medium-high heat, then decrease the heat and cook for 25–30 minutes, or until the lentils are soft but still have some bite. Drain, then proceed with the recipe.

   Step 2

   Put the onions, 5 tablespoons of the oil, and ¾ teaspoon of fine salt into a large sauté pan over medium heat. Fry for 22–26 minutes, stirring often, until deeply golden and caramelized. Make sure you don’t let the onions burn, or the aïoli will be bitter—decrease the heat if the onions are coloring too quickly.

   Step 3

   To make the aioli, transfer 3½ ounces (90g) of the caramelized onions to a blender while still warm. Add the miso, mustard, milk, olive oil, and lemon juice and blitz until smooth, scraping down the sides as needed. 

   Step 4

   Put the rest of the onions into a small bowl and set aside to serve.

   Step 5

   Put the drained lentils into the pan you fried the onions in. Add the water, wine, cumin, soy sauce, the remaining 1 tablespoon of olive oil, and ¼ teaspoon of fine salt. Place over medium-high heat and cook for 4 minutes, or until bubbling and hot.

   Step 6

   Divide the lentils between two bowls and top with a generous spoonful of the onion aïoli. Drizzle with some chile oil, then top with the remaining caramelized onions. Finish with the herbs and a squeeze of lemon, and serve.