Reviews (1) Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 10/30/2008 I served this with the bacon-and-herb shrimp - really paired well and cut the richness of the shrimp. I didn't have any balsamic on hand so I threw in a tsp or so of dijon mustard. I think I overcooked my lentils a little as they got a little mushy - otherwise, a good recipe. Smelled great while cooking - had everyone salivating!
Back to Lentils with Scallions and Peppers All Reviews for Lentils with Scallions and Peppers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lentils with Scallions and Peppers Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 cup French green lentils 1 very large shallot (1 1/2 ounces), peeled 1 large clove garlic, peeled 1 bay leaf 3 cups canned low-sodium or Homemade Chicken Stock, skimmed of fat 3 tablespoons olive oil 4 scallions, sliced crosswise 1/4 inch thick 1/2 yellow pepper, cut into 1/4-inch dice 1 teaspoon balsamic vinegar Salt and freshly ground pepper, to taste
Cook’s Notes Ordinary brown lentils can be substituted for French green lentils, but they will require about eight minutes less cooking time.
Gallery Lentils with Scallions and Peppers
Recipe Summary Servings: 4
Gallery
Lentils with Scallions and Peppers
Lentils with Scallions and Peppers
Lentils with Scallions and Peppers
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 cup French green lentils 1 very large shallot (1 1/2 ounces), peeled 1 large clove garlic, peeled 1 bay leaf 3 cups canned low-sodium or Homemade Chicken Stock, skimmed of fat 3 tablespoons olive oil 4 scallions, sliced crosswise 1/4 inch thick 1/2 yellow pepper, cut into 1/4-inch dice 1 teaspoon balsamic vinegar Salt and freshly ground pepper, to taste
Directions
In a small saucepan, combine lentils, shallot, garlic, bay leaf, and chicken stock; bring to a boil. Reduce heat to low, and simmer until lentils are tender, about 40 minutes. Drain, and discard seasonings.
In a large skillet, heat oil over medium-high heat. Add scallions and yellow pepper, and saute just to slightly soften vegetables, 3 to 4 minutes. Add lentils, vinegar, salt and pepper to taste, and cook, tossing until well heated, 3 to 4 minutes. Transfer to a serving dish, and serve immediately the sauteed shrimp.
Cook’s Notes Ordinary brown lentils can be substituted for French green lentils, but they will require about eight minutes less cooking time.
Cook’s Notes
Ordinary brown lentils can be substituted for French green lentils, but they will require about eight minutes less cooking time.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/30/2008 I served this with the bacon-and-herb shrimp - really paired well and cut the richness of the shrimp. I didn't have any balsamic on hand so I threw in a tsp or so of dijon mustard. I think I overcooked my lentils a little as they got a little mushy - otherwise, a good recipe. Smelled great while cooking - had everyone salivating!
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/30/2008 I served this with the bacon-and-herb shrimp - really paired well and cut the richness of the shrimp. I didn't have any balsamic on hand so I threw in a tsp or so of dijon mustard. I think I overcooked my lentils a little as they got a little mushy - otherwise, a good recipe. Smelled great while cooking - had everyone salivating!Martha Stewart Member
Rating: Unrated 10/30/2008
I served this with the bacon-and-herb shrimp - really paired well and cut the richness of the shrimp. I didn’t have any balsamic on hand so I threw in a tsp or so of dijon mustard. I think I overcooked my lentils a little as they got a little mushy - otherwise, a good recipe. Smelled great while cooking - had everyone salivating!
Rating: Unrated
All Reviews for Lentils with Scallions and Peppers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lentils with Scallions and Peppers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
