Beluga Lentil

6 clove garlic

1 shallot

4 tablespoons olive oil

2 1/2 cups beluga lentils

5 cups water

1 bay leaf

1 large parsley sprig

1 teaspoon dry thyme

2 teaspoons salt

1 lemon, juice and zest

1/3 cup fresh basil, chopped

2 tablespoons parsley, minced

black pepper

 

Saute garlic and shallots in 1 tablespoon oil

Add lentil, water, bay leaf, parsley, thyme. Bring to boil, then simmer until lentils are tender, 15-20 minutes.

Add salt and remove from heat