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Ingredients

• 1 1/2 cups beluga lentils
• 1/2 cup extra-virgin olive oil
• 1/2 cup diced white onion
• 1 teaspoon thyme leaves
• 1 chile de rbol
• 1/4 cup red wine
• 3 sprigs basil
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds rapini, ends trimmed
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon thyme leaves
• 1 chile de rbol, thinly sliced on the diagonal
• Kosher salt and freshly ground black pepper

Description

Serious Eats