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LENTILS WITH BUTTER AND PARSLEY
4 tablespoons unsalted butter
1 small onion, minced
1 small carrot, cut into neat, small dice
1 large rib celery, cut into neat, small dice
2 garlic cloves, minced
4 1/2 cups light chicken stock, or equal parts canned low-sodium stock and water
1 large sprig fresh thyme
1 1/2 cups green lentils
Salt and freshly ground pepper to taste
2 tablespoons minced Italian parsley
Melt 2 tablespoons of the butter in a large skillet over moderately low heat, add onion, carrot, celery and garli and saute until very soft.
Bring the stock and thyme to a simmer over moderate heat, add the lentils, cover partially and reduce heat to keep at a gentle simmer. Cook until the lentils are barely tender, remove the thyme sprig.
Transfer lentils to the skillet with the vegetables, add a 1/4 cup cooking liquid, season with salt and pepper, stir well, then cover and simmer gently until the lentils are tender and have absorbed the liquid (add more if they are getting too dry and are still not tender). Remove from the heat. Add the parsley and the remaining 2 tablespoons butter and stir until the butter melts. Serves 6
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