Makes 4 servings

 

Lentils:

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped (about 11/4 cups)

1 small celery stalk, finely chopped (about 1/2 cup)

1 carrots, finely chopped (about 1/2 cup)

3 garlic cloves, roughly chopped

3 quarter-sized slices fresh ginger

1 cups French lentils, soaked for 2 hours (or overnight in refrigerator) and drained

3 sprigs fresh thyme

2 bay leaves

2 teaspoons cider vinegar

Sea salt or kosher salt and freshly ground black pepper

1 cup firmly packed fresh bread crumbs,

3/4 cup whole milk ricotta cheese

1 large egg

1 large egg yolk

1/2 cup firmly packed finely grated grano padano cheese (about 2 ounces)

Freshly grated nutmeg

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh parsley, for serving

 
 

 

1. In a heavy, medium saucepan or Dutch oven over medium heat, warm the olive oil. Add the onions and cook, stirring, until softened, about 5 minutes. Add the celery, carrots, garlic, and ginger, and cook and stir for 2 more minutes.

 

2. Stir in the lentils, thyme, sage, bay leaves, and 3 cups cold water. Raise the heat and bring the liquid to a boil. Reduce the heat, cover, and simmer until the lentils are tender, about 25 minutes. There should about 1/2-inch of broth remaining above the level of the lentils, if not add a little water.

 

3. Season the lentils with the vinegar, 1 teaspoons salt, and 3 to 4 grind of black pepper.

 

4. Set a rack in the top third of the oven and preheat to 375 degrees. Transfer the lentils between two 6-cup baking dishes.

 

5. In a large bowl, combine the breadcrumbs, ricotta, egg, egg yolk and cheese. Season with 10 gratings of nutmeg, 8 grinds of 6. Moisten your hands and gently form the ricotta mixture into 6 dumplings. Arrange the dumplings over the lentils. Drizzle the olive oil black pepper, and 1/4 teaspoon salt (or to taste), and mix well.

 

6. over the top of the casserole. Bake until the dumplings are lightly browned and cooked through, about 20 minutes.

 

7. Scatter the parsley over the casserole and serve.