Photo: Randy Mayor; Styling: Claire Spollen
Serves 4 (serving size: about 1/2 cup)
Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Melt butter in a large skillet over medium heat. Sauté shallots 2 minutes. Add lentils, parsley, thyme, salt, and pepper; toss.