Serving Size: 6 to 8
- 1 (12-ounce) package (1 1/2 cups) French green lentils
- 3 bay leaves
- ¼ bunch fresh thyme, wrapped around and tied with kitchen string (or 1 teaspoon dried thyme)
- 1/2 a peeled onion stuck with 4 whole cloves
- 1 head garlic, top 1/2 inch cut off and discarded
- Salt to taste
Combine the lentils, bay leaves, thyme, onion, and garlic in a medium pot. Add 1 quart cold water and bring to a boil. Skim off any white foam and discard. Cover, reduce the heat, and simmer for 45 minutes, or until the lentils are soft but still whole and not mushy.
Remove from the heat, cool slightly and discard the bay leaves, thyme, onion, and garlic. Drain off and discard any excess liquid. (Can be done up to 3 days ahead of time, or frozen.)
- 6 cups cooked green lentils
- 2 bunches scallions, sliced
- 2 tablespoons butter
- 1 cup diced tomatoes
- 2 tablespoons softened butter mixed with 6 tablespoons finely chopped fresh herbs (such as tarragon, basil, marjoram, chives, chervil, parsley)
Sauté scallions briefly in butter, add diced tomatoes and cooked green lentils and simmer together several minutes until hot and somewhat thickened. At the last minute, toss with the herb butter.