French Lentils with Sage Butter
www.CookusInterruptus.com
This is a gorgeous vegetarian dish - tasty, impressive, satisfying. Also makes a beautiful side dish. Enjoy!
3 cups cooked French lentils
1 tablespoon butter
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/3 cup sultana (golden) raisins
2-3 scallions, chopped
1 tablespoon extra-virgin olive oil
2-3 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
4 roasted squash halves
Optional garnish:
¼ cup walnuts, toasted in oven
(Need to know how to cook the lentils? One cup French lentils and 2 cups water or stock and a bay leaf, bring to boil, turn down to simmer, cover and let it do its thing until all the water is absorbed)
Place cooked lentils in a large bowl. Taste and adjust salt if necessary.
Heat a skillet over medium heat. Add butter. When butter begins to sizzle add herbs, raisins and scallions. Sauté until raisins are soft and scallions are bright – a minute or two. Turn heat off and add olive oil, vinegar, syrup, mustard and salt. Stir well to incorporate and pour over cooked lentils. Toss gently.
Serve lentils in the center of the roasted squash. Garnish with toasted walnuts that have been roughly chopped if desired.
Preparation time: 10 minutes (excluding roasting squash and cooking lentils)
Makes 4 servings
