French Lentils with Shallots and Brandy<\/p>\n
1 cup green French lentils, rinsed and picked through
\n3\/4 tsp. salt
\n2 T. butter or margarine
\n1\/3 cup finely chopped shallots
\n2 T. brandy
\n1\/4 tsp. ground black pepper
\n1\/4 cup chopped fresh parsley<\/p>\n
<\/p>\n
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.<\/p>\n
Yield: 6 servings<\/p>\n
Calories: 162<\/p>\n
Fat: 4 g,<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n