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.
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I was using the Red Lentil and Rice recipe, but it was a bit time consuming. This was fast and everyone liked it better! I double the recipe and we just eat it as a main dish with rice made with 1 cup coconut milk. Yum!