Earthy sage is infused into brown butter for a hearty vegetarian dish that can serve as a side or a main course.
Combine lentils, bay leaf, water, and salt in a medium pot. Bring to boil, turn down to a simmer, and cover, cooking until lentils are soft, about 45 minutes. Drain off any excess liquid.
Melt butter over medium high heat in a saute pan. When butter starts to turn a golden tan color, add sage, thyme, scallions, and golden raisins, and cook for two more minutes. Pour over warm lentils.
Add olive oil, vinegar, maple syrup, mustard, and salt to lentils and stir to combine. Serve warm lentils in cooked squash halves, or over a bed of greens, or on their own. Garnish with toasted walnuts.