What could be better than a warm bowl of tangy, smoky lentils on a cold night? This recipe was inspired by an appetizer I tried a very long time ago at Bistro Jeanty in Yountville. It was simple, but really flavorful. It was also topped with a thin slice of foie gras, which I've left out of my recipe. Because the lentils are cooked a short time, they stay firm--a plus for eaters who are squimish about texture. I serve this as a side dish or a main course in place of pasta. It also travels well.

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