Wednesday, January 14, 2015

Buttery Lentils with Shallots

Lentils are one of my pantry staples. When I have a lentil dish on my meal plan, I like to make it towards the beginning of the week, often times doubling the recipe, so that I have plenty of leftovers for weekday lunches. Cold, hot, in a salad or as a salad, we love lentils in this house!

These Buttery Lentils with Shallots come from the December, 2014 issue of Cooking Light. The ingredients are simple, but the flavors are big. One Tablespoon of butter goes a long way in this dish and adds a slight creaminess. I doubled the recipe and ate the leftover lentils on top of kale salad for the rest of the week!

Buttery Lentils with Shallots
recipe from Cooking Light, December 2014

2/3 cup dried green lentils
1 Tbsp. butter
1/2 cup chopped shallots
2 Tbsp. chopped flat leaf parsley
1 tsp. chopped fresh thyme
1/4 tsp. kosher salt
1/4 tsp. pepper 

Place the lentils in a medium saucepan. Cover with water to about three inches above lentils. Bring to a boil. Once the lentils are boiling, reduce heat and simmer for about 20 minutes, or until lentils are soft and cooked. Drain.

Melt butter in a large saute pan over medium heat. Add the shallots and saute for about two minutes, until fragrant and translucent. Add lentils, parsley, thyme, salt and pepper to the pan and toss. 

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