French Lentils Recipe with Sage Brown Butter
Earthy sage is infused into brown butter for a hearty vegetarian dish that can serve as a side or a main course.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
- 1 cup French lentils (also known as du Puy lentils)
- 1 bay leaf
- 4 cups water
- 1/2 teaspoon fine sea salt
- 2 Tablespoons unsalted butter
- 3 Tablespoons roughly chopped sage
- 2 Tablespoons minced fresh thyme
- 3 scallions chopped
- 1/3 cup golden raisins (sultanas)
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons sherry vinegar
- 1 teaspoon dark amber maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt (or to taste)
- 1/4 cup walnuts toasted
- 3 mini cooked acorn squash (optional)
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.
Calories: 385kcal | Carbohydrates: 43g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 471mg | Potassium: 642mg | Fiber: 16g | Sugar: 9g | Vitamin A: 10.8% | Vitamin C: 12.5% | Calcium: 9.3% | Iron: 29.3%