This full-flavored recipe is adapted from one of Philippe Boulot’s, now at the Heathman Hotel in Portland, Oregon. The combination of lentils and meat is a perfect example of how to combine meat and legumes in a single dish.
Cook the lentils in boiling water until tender, about 15 minutes. (Do not overcook.) Drain. Heat 2teaspoons of the vegetable oil in a large nonstick skillet over low heat. Add chopped shallots, carrot, garlic, and ginger and cook, stirring, until tender, about 5 minutes. Add the