Braised puy lentils

Put ‘vegetarian’ and ‘lentil’ together in a sentence these days and you find everybody making their excuses and leaving. I think I’ve probably already eaten my lifetime’s share of lentils, which might explain why we use them so sparingly in Café Paradiso. I love red lentils in thick spiced soups in the winter, and dhals of course, especially with coconut. And then there’s this recipe, variations on which are the basis of how we almost always prepare puy lentils. I don’t know if it is techni