2 large shallots, finely chopped

2 tablespoons (30 ml) olive oil

2 cups (500 ml) dried du Puy green lentils, rinsed

3 1/4 cups (810 ml) chicken broth, approximately

1 bay leaf

Salt and pepper

In a saucepan over medium-high heat, brown the shallots in the oil. Add the lentils and mix well. Add the broth and bay leaf. Bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 45 minutes. Add extra broth or remove excess liquid as needed. Season with salt and pepper when done. Remove the bay leaf.

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