Lentils with Butter and Parsley

Yield: Serves 6

Lentils with Butter and Parsley

Ingredients

  • 1/2 lb. (250 g or 1 generous cup) brown lentils, rinsed and drained
  • 1 tsp. salt
  • 1 large bay leaf
  • small bunch of parsley stems, tied together
  • Juice of 1/2 lemon
  • 3 large cloves garlic, cut in half
  • 3 T. unsalted butter, at room temperature
  • 2 T. finely chopped fresh parsley

Instructions

  1. Bring 4 C. (1 liter) water to a boil. Add lentils, salt, bay leaf, parsley stems and garlic.
  2. Simmer over medium heat until the lentils are tender but not falling apart, 25-35 minutes.
  3. Drain the lentils, discarding the parsley stems, bay leaf and garlic.
  4. Mix the butter, chopped parsley and lemon juice into the hot lentils. Toss gently.
http://ciaofromdebbie.com/recipes/main-dishes/lentils-with-butter-recipe/

Variation:

Lentils with Balsamic Vinegar and Green Onion ““ Replace the parsley stems and garlic with one or two green onions when simmering the lentils. After draining, add 2-3 T. Balsamic vinegar, 2-3 T. olive oil and two finely minced green onions to the lentils.

Step-by-Step Instructions

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