Photo: Randy Mayor; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1/2 cup)

How to Make It

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Ratings & Reviews

Good, fast and loved

stellacorona
April 21, 2015
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!

KathrynNC's Review

KathrynNC
December 14, 2014
Served with Mustard-Glazed Salmon from same issue and thought it was great. First time I have really enjoyed a lentils recipe. Simple to make, too.

SO GOOD!!!

laceyinkeller
July 08, 2016
used onions.  this was just a great recipe!