• 1 1/2 Tbsp. extra virgin olive oil
• 8 small red-skinned new potatoes, halved crosswise
• 1 1/2 cups finely chopped onion
• 2 large garlic cloves, finely chopped
• 3/4 cup small brown Italian lentils (or green lentils)
• 1 can (15-oz.) diced tomatoes, including liquid
• 1 bay leaf
• 1 tsp. dried oregano
• Salt and freshly ground black pepper
• 1/2 cup basil leaves, loosely packed

Heat the oil in a medium Dutch oven over medium-high heat. Add the potatoes, cut side down, and cook until they are browned, 8-10 minutes. Using tongs, remove the potatoes to a plate. (If they stick, work the tongs under the potatoes to release them.) Set the potatoes aside.

Add the onions to the pot, and sauté for 5 minutes. Mix in the garlic. Cook until the onions are browned, 8 minutes, stirring often.

Add the lentils, tomatoes with their liquid, bay leaf and oregano. Pour in 3 cups cold water. Bring the stew to a boil, reduce the heat and simmer, uncovered, for 30 minutes. Add the potatoes, and simmer until the potatoes and lentils are soft, about 30 minutes, adding 1/2 cup water, if needed. Remove the bay leaf, and season the stew to taste with salt and pepper.

This stew tastes best made the day before it is served. To reheat it, place the stew in a heavy pot and cook over medium heat, covered, stirring occasionally, until it is heated through, about 10 minutes. If the stew is too thick, add some water before heating it.

To serve, divide the stew among 4 bowls. Sprinkle on the fresh basil.