Ingredients
1 cup French green lentils
1 very large shallot (1 1/2 ounces), peeled
1 large clove garlic, peeled
1 bay leaf
3 cups canned low-sodium or Homemade 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
Preparation
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.
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.
