Buttery Lentils with Shallots

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Buttery Lentils with ShallotsRecipe

Photo: Randy Mayor; Styling: Claire Spollen

Serves 4 (serving size: about 1/2 cup)


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2/3 cup dried petite green lentils
1 tablespoon butter
1/2 cup chopped shallots
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped thyme
1/4 teaspoon kosher salt
1/4 teaspoon pepper


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.

Created date

November 2014

Nutritional Information

Calories 154
Fat 3.3 g
Satfat 1.9 g
Sodium 151 mg