Lentils a la Provençale

Ingredients

• 1 cup Lentils (Brown or green lentils work best)
• 6 tablespoons Olive oil
• 1 tablespoon Butter
• 0.5 medium Onion (Sliced)
• 2 tablespoons Fresh parsley (Chopped)
• 1 teaspoon Herbes de Provence
• 4 cups Vegetable broth
• 2 Egg yolks
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)

Instructions

1. 1Soak the lentils in cold water overnight, or for at least 4 hours. Drain and rinse before cooking.
2. 2In a stew-pan or large pot, heat the olive oil and butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
3. 3Add the drained lentils, chopped parsley, herbes de Provence, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender, about 45 minutes.
4. 4In a small bowl, whisk together the egg yolks. Gradually whisk a small amount of the hot lentil stew into the egg yolks to temper them. Then, pour the egg yolk mixture back into the pot and stir gently over low heat until the sauce thickens slightly, about 2-3 minutes. Do not boil.
5. 5Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot.