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French Lentils W Carrots & Pearl Onions




Source of Recipe


Adapted from Gourmet magazine.


List of Ingredients




10 oz (285 g) package pearl onions

2 tbsp butter

1 large carrot, cut diagonally into 1/8-inch slices

2 large cloves garlic, thinly sliced

2 sprigs thyme

1 small bay leaf

1 cup lentils du Puy (about 7 oz/200 g)

2-1/2 cups water

1 tsp or more salt

1/4 tsp pepper

2 tbsp chopped parsley

Recipe



Bring medium pot of water to boil over high heat. Blanch onions 1 minute. Rinse under cold running water. Drain. Peel.

In medium pan, melt butter over medium heat. Add onions, carrot, garlic, thyme and bay leaf. Cook, stirring occasionally, until softened, about 5 minutes.

Add lentils, water, 1 teaspoon salt and pepper. Bring to boil over high heat, then reduce heat to medium-low and simmer, partially covered, until lentils are just tender and most of water is absorbed, about 45 minutes. Discard thyme and bay leaf. Transfer lentils to serving dish. Adjust salt. Sprinkle with parsley. Makes 4 servings.