The cooking time of lentils varies — the fresher they are, the faster they will cook.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 servings
Ingredients
2
(10-ounce) packages fresh pearl onions
3
tablespoons unsalted butter
2
large carrots, cut diagonally into 1/8-inch-thick slices
4
large garlic cloves, thinly sliced
2
teaspoons salt
1
/2 teaspoon black pepper
4
fresh thyme sprigs
1
Turkish or 1/2 California bay leaf
2
cups dried French green lentils (14 ounces), rinsed
5
cups water
1
/4 cup chopped fresh flat-leaf parsley
Need to make a substitution?
Preparation
Step 1
Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
Step 2
Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
Step 3
Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.