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French   -   Lentils Cooked With Champagne   adapted from The Vegetarian Bistro

  • 1 Cup Green Lentils
  • 2 Medium Bay Leaf
  • 3 Medium Shallot -- finely chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Flour
  • 1 Cup Champagne
  • 1/2 Cup Vegetable Broth
  • 2 Cloves Garlic -- finely chopped
  • 2 Tablespoons Parsley -- finely chopped
  • 3 Tablespoons Half And Half
Directions Put lentils in medium saucepan with the bay leaves and water to cover about 1 inch. Bring to a boil, then reduce heat to low and simmer covered until the lentils are just tender about 30 minutes. Remove from heat. In a heavy saucepan, saute shallots in oil until softened about 5 minutes, then sprinkle with flour and cook for 2 minutes. Ladle in the lentils with 1/2 cup of their stock. Then pour in wine and stock. Bring to a boil and cook over high heat until it reduces to about 4 tablespoons. Stir in garlic and parsley. Stir in cream and cook for 30 seconds. Serve.
Serves 4
Time to Make 0:00

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