Lentils with Scallions and Peppers

  • Servings: 4
Lentils with Scallions and Peppers

Source: Martha Stewart Living, February 1997


  • 1 cup French green lentils
  • 1 very large shallot (1 1/2 ounces), 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
  • Salt and freshly ground pepper, to taste


  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 the sauteed shrimp.


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