Recipe for LENTILS WITH MUSTARD-HERB BUTTER

LENTILS WITH MUSTARD-HERB BUTTER
Soups
Contributed by: Theresa Bechtel
Ingredients: 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 1â�„4 liquid. Make herbed butter: Mix 2 TBS soft butter with chives, tarragon, mustard and lemon juice. SautÃ© 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.)