Sunday's lentils

I've been craving lentils for a while, but it's been too hot to cook them. "Fortunately" yesterday was cool and rainy.

Cook some finely diced onion, carrot, and celery in olive oil until they start to soften. Add small green lentils, diced smoked ham, some white wine, some chicken bouillon, a pinch of herbs de provence, a few bay leaves, and a good grind of pepper and bring to a simmer. Cover and cook until the lentils are soft, about an hour. Serve topped with a drizzle of olive oil and some chopped parsley (if you have it, we didn't).

Lentils are goooooood.

As a veggie side, I cooked some thickly sliced zucchini in butter until it was soft and then mixed in some shredded basil leaves and a good grind of white pepper.

Of course we also had a green salad.