• Servings: 4
• Time Cook: 1h
• Time Prep: 30m

• salt and freshly ground pepper to taste
• 1 cup French green lentils
• 1 very large shallot, peeled
• 1 large clove garlic, peeled
• 1 bay leaf
• 3 cups homemade or canned low-sodium 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

1. 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.

2. 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.

original import