Lentils with Scallions and Peppers
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.Advertisement
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.
Ordinary brown lentils can be substituted for French green lentils, but they will require about eight minutes less cooking time.