Green Lentils with Herb Butter, Scallions & Tomatoes

Green Lentils with Herb Butter, Scallions & Tomatoes

Author: 
Chef Aliza Green
Prep Time: 
45 minutes
Cook Time: 
30 minutes
Yield: 
6-8 servings
Ingredients: 

Preparing the Lentils
1 12-ounce package French green lentils
3 bay leaves
1/4 bunch fresh thyme, wrapped around and tied with kitchen string (or 1 teaspoon dried thyme)
1/2 onion stuck with 4 whole cloves, peeled
1 head garlic, top 1/2 inch cut off and discarded
Salt to taste

Finishing the Lentils
5 cups cooked green lentils (from above)
2 bunches scallions, sliced
2 tablespoons Plugrá® European-Style Butter, unsalted
1 cup tomatoes, diced
2 tablespoons Plugrá European-Style Butter, unsalted, softened
6 tablespoons herbs, fresh, finely chopped (such as tarragon, basil, marjoram, chives, chervil, parsley)

Directions: 

Preparing the Lentils
1. Combine the lentils, bay leaves, thyme, onion, and garlic in a medium pot.
2. Add 1 quart cold water and bring to a boil. Skim off any white foam and discard.
3. Cover, reduce the heat, and simmer for 45 minutes, or until the lentils are soft but still whole and not mushy.

Finishing the Lentils
1. Remove from the heat, cool slightly and discard the bay leaves, thyme, onion, and garlic.
2. Drain off and discard any excess liquid. (Can be done up to 3 days ahead of time, or frozen.)
3. Saute scallions briefly in Plugrá Butter, add diced tomatoes and cooked green lentils and simmer together several minutes until hot and somewhat thickened.
4. Mix 2 tablespoons of Plugrá Butter with fresh herbs.
4. At the last minute, toss with the herb butter.