French Lentils with Shallots and Brandy

1 cup green French lentils, rinsed and picked through
3/4 tsp. salt
2 T. butter or margarine
1/3 cup finely chopped shallots
2 T. brandy
1/4 tsp. ground black pepper
1/4 cup chopped fresh parsley

 

In 2-quart saucepan, combine lentils, 1/2 tsp. salt, and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are just tender, 20 to 25 minutes. Drain. In same clean saucepan, melt butter over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in brandy and cook until almost all liquid has evaporated, about 1 minute longer. Stir in lentils, remaining 1/4 tsp. salt, and pepper and heat through. Stir in parsley. Transfer to serving bowl.

Yield: 6 servings

Calories: 162

Fat: 4 g,