1 1/2 cup beluga lentils
1/2 cup extra-virgin olive oil
1/2 cup diced yellow onion
1 teaspoon thyme leaves
1 chile de árbol
1/4 cup red wine
salt and black pepper
Rinse the lentils, and pick through them to remove any small stones.
Heat a medium saucepan over medium heat, swirl in 2 tablespoons olive oil, add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
Add the lentils and a touch more salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender. But belugas are the only lentil I like with a bit of bite to them.
Strain the lentils, but reserve the liquid you strain off. Toss the lentils with the remaining 6 tablespoons olive oil and season with more salt and pepper if needed. Add in some of the reserved cooking liquid.