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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Theresa Bechtel
  • 1â�„2 cup green lentils
  • for herbed butter:
  • 2 TBS soft butter
  • 1â�„2 TBS chopped chives
  • 1â�„2 TBS tarragon
  • 1â�„2 TBS grainy mustard
  • 1â�„2 TBS lemon juice
  • to add to lentils:
  • 21â�„2 cups water
  • 1 tsp. salt
  • 2 leeks, cleaned and chopped
  • 1 TBS butter
  • 1â�„2 to 1 TBS lemon juice
  • Salt, to taste
  • Pepper, to taste
Cook the lentils in the water with salt for 20-25 minutes. Drain the lentils, reserving 1�4 liquid.
Make herbed butter: Mix 2 TBS soft butter with chives, tarragon, mustard and lemon juice.
Sauté the leeks in butter over medium heat 6-8 minutes or until soft. Add the lentils with the reserved liquid and herbed butter stirring until lentils are heated and butter is melted. Add lemon juice, salt and pepper.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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