Lentils with Butter and Parsley

Yield: Serves 6


  • 1/2 lb. (250 g or 1 generous cup) brown lentils, rinsed and drained
  • 1 tsp. salt
  • 1 large bay leaf
  • small bunch of parsley stems, tied together
  • Juice of 1/2 lemon
  • 3 large cloves garlic, cut in half
  • 3 T. unsalted butter, at room temperature
  • 2 T. finely chopped fresh parsley


  1. Bring 4 C. (1 liter) water to a boil. Add lentils, salt, bay leaf, parsley stems and garlic.
  2. Simmer over medium heat until the lentils are tender but not falling apart, 25-35 minutes.
  3. Drain the lentils, discarding the parsley stems, bay leaf and garlic.
  4. Mix the butter, chopped parsley and lemon juice into the hot lentils. Toss gently.


Lentils with Balsamic Vinegar and Green Onion ““ Replace the parsley stems and garlic with one or two green onions when simmering the lentils. After draining, add 2-3 T. Balsamic vinegar, 2-3 T. olive oil and two finely minced green onions to the lentils.

Step-by-Step Instructions

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