Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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

Nutrition Facts

154 calories; fat 3.3g; saturated fat 1.9g; sodium 151mg.