Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　The cooking time of lentils varies — the fresher they are, the faster they will cook.

　　

Ingredients

Makes 8 servings

　　2 (10-ounce) packages fresh pearl onions

　　3 tablespoons unsalted butter

　　2 large carrots, cut diagonally into 1/8-inch-thick slices

　　4 large garlic cloves, thinly sliced

　　2 teaspoons salt

　　1/2 teaspoon black pepper

　　4 fresh thyme sprigs

　　1 Turkish or 1/2 California bay leaf

　　2 cups dried French green lentils (14 ounces), rinsed

　　5 cups water

　　1/4 cup chopped fresh flat-leaf parsley

　　

Step 1

Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.

　　

Step 2

Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.

　　

Step 3

Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.

　　Cooks' note:

　　Lentils can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat, covered, stirring occasionally, 10 to 15 minutes.