Seasonal Recipe of the Week
This is a great dip — I bet you've never tried using lentils. They're inexpensive, nutritious, and probably in the back of your pantry as we speak.
1 head of garlic
1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
1/2 cup chopped onion
1/4 cup chopped celery
2 tablespoons finely chopped peeled carrot
3 small sprigs thyme
2 small sprigs rosemary
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup French green lentils or brown lentils (8 ounces), rinsed
1/2 cup dry white wine
2 cups (about) low-salt chicken broth
2 tablespoons (or more) fresh lemon juice
Preheat oven to 375°. Cut top 1/2" off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp. oil. Roast garlic until tender, about 50 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.
Meanwhile, heat 1/2 Tbsp. oil in a large heavy pot over medium heat. Add onion and next 5 ingredients; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils; stir for 2 minutes. Add wine; simmer until almost all liquid is evaporated, 4–5 minutes. Pour in broth to cover lentils by 1". Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed, until lentils are tender, about 40 minutes. Let cool slightly; discard herbs.
Purée lentil mixture and garlic cloves in a food processor. Stir in remaining 1/2 cup oil and 2 Tbsp. lemon juice. Season with salt, pepper, and more lemon juice, if desired.