-
1
For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
-
2
When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
-
3
Add the garlic cloves (whole), hot pepper (whole), salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
-
4
Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
-
5
In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
-
6
Then gently (we're adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).
-
7
With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
-
8
Add the scallions, cilantro and butter and stir.
-
9
Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
-
10
Don't forget to fish out the twig from the thyme before serving and enjoy.
