The cooking time of lentils varies — the fresher they are, the faster they will cook.
Lentils can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat, covered, stirring occasionally, 10 to 15 minutes.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
Step 2
Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
Step 3
Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.
