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French Lentils with Sage Butter

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 chop
ped 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

C. Lair, Copyright 2008, Original recipe for Cookus Interruptus. 
 

13 Comments:

Juliana Elton
I have tried lentils many different ways, and I have had to decide I just dont like them. Could you substitute rice or beans in this recipe?
December 9, 2008, 6:35 pm

Cynthia Lair
Juliana, I don't think rice would work as well. You could try a different kind of bean if you like. White beans might be nice.
December 9, 2008, 8:09 pm

Sammy erwin
im going to make this tomorrow. very excited!!
December 10, 2008, 6:33 pm

Juliana Elton
I tried it with garbanzo beans, and this was delicious! I couldnt stop saying Mmmm.
December 17, 2008, 10:01 am

deb ristic
Wow! I got some french lentils I've been wondering how to prepare. This looks like a great easy recipe!
May 1, 2009, 9:12 am

Janice Hill
Yum, yum, yum
October 9, 2009, 10:30 pm

Katy schneider
silly question, but do i have to soak lentils prior to cooking them? also, does it matter what kind of lentils? i had no idea there were so many kinds... i'm so confused! this looks delicious, can't wait to try it!
October 26, 2009, 7:29 pm

Cynthia Lair
Katy, you do NOT need to soak lentils but you can. If you do the cooking time is shorter. I prefer French lentils for this recipes (hence the name). They are small and dark gray. Red lentils would not work at all. Green lentils would be okay.
October 26, 2009, 9:54 pm

kyndale pease
Congrats Jane!!
April 7, 2010, 5:38 pm

Cristina Tebar
Yummy! I made this for lunch today and it was delicious, we love lentil salads and this one is really nice now that weather is getting cold and you feel like a warm salad. I think next time I will add some apple together with the raisins and scallions. BTW, this website is great, I love the videos, the recipes are really healthy and well explained and I think it's great that you give ideas for people to go more organic!
December 13, 2010, 9:56 am

Chrissy Byrne
I have heard that taking sage as an herbal supplement will dry up milk supply in breastfeeding moms. Do you know if eating it in a dish like this would have the same effect?
February 1, 2011, 2:59 pm

Cynthia Lair
Hi Chrissy, Yes, sage extract is used to help reduce breast milk flow. However, the essential oils need to be concentrated and the dosage regular (several times over several days) for it to have a strong affect. I don't think that eating this dish once every so often would disrupt milk production. If it is a concern, skip the sage and use another strong herb such as rosemary.
February 1, 2011, 3:37 pm

ken martin
you people are a HOOT !!!!!!!!!!!
March 4, 2011, 9:06 am

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