A very homely, yet satisfying dish, this
goes very well with lamb, especially charcoal-grilled kebabs.
Makes 6 to 8 servings
1 tablespoon butter
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, sliced, plus additional garnishing
1 tablespoon all-purpose flour
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin, or to taste
1 cup heavy cream, half-and-half, or regular or skim milk, hot
2 cups brown or green lentils, carefully picked over, simmered in water
to cover until tender, 45 to 60 minutes, and drained
Melt the butter in a large heavy saucepan over medium heat. Add the
green onions and cook, stirring, for 1 minute.
Stir in the flour and
season with salt, pepper, and cumin. Cook over low heat for 1 minute.
Whisk in the hot half-and-half. Stir until thickened, 3 to 4 minutes.
Stir in the lentils and heat through.
Serve this simple vegetable
cooking recipes very hot, garnished with the additional green onions.
Thinly slice 1/4 pound white mushrooms and cook them, stirring, over
medium heat in 1 tablespoon of butter until golden, 5 to 8 minutes.
Stir them into the lentils before adding to the cream sauce.