Chicken with lentils

The chicken was tossed with olive oil and lemon juice, salt and pepper, then roasted at 350 with wedged onions for an hour and 15 minutes.  The lentils come from the Zuni Cookbook.  Warm 1/4 cup olive oil in a 3 qt saucepan.  Add 1/2 cup each diced celery and carrots, and 3/4 cup diced onion.  We added garlic, even though it didn't call for it.  Add a couple of pinches of salt.  Cook until softened.  Add a bay leaf, few thyme sprigs, 1 1/4 cup small black or french lentils, rinsed.  Add 1 cup of red wine and 1 cup of warmed chicken broth.  (Warm 2 cups chicken broth total).  Turn up heat, bring to a simmer.  Stir occasionally.  Add more chicken broth as the pan gets close to becoming dry.  (As if you were making risotto).  Continue until the lentils are cooked.  (May not use all of the 2 cups). Remove bay leaf and thyme sprig.  Stir in 2-3 tbsp olive oil while still over heat and stir.  Serve.  Pita on the side.  This dinner needed a sauce, in my opinion.  We served it with plain nonfat yogurt, which was good.  Kind of a mix of many mediterranean countries.

For Jack, a creamy salad dressing.  Mix a couple of tsp of grated parmesan with some dijon vinaigrette and a tbsp of mayo.  Stir.  Toss with romaine and tomatoes.