Braised Lentils with Cipollini Onions
Ingredients
- 2 to 3 tablespoons olive oil
- 1 pound brown or green lentils, rinsed
- 3 cloves garlic, peeled
- 3 bay leaves, fresh or dried
- 4 cups water
- Kosher salt and freshly cracked black pepper
- 12 cipollini or pearl onions, stemmed and peeled
- 1/4 cup duck fat
- 1/4 to 1/2 cup champagne vinegar, if desired
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