Ingredients

• 1 ¹⁄₄ cups beluga lentils
• 6 tbsp. unsalted butter
• 4 shallots, minced
• 1 cup coconut milk
• 1 cup shelled edamame
• 1 tbsp. minced thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. minced parsley

Instructions

1. Boil lentils in a 4-qt. saucepan of water until tender, 18–20 minutes; drain and transfer to a bowl. Add butter to pan; melt over medium-high. Cook shallots until golden, 5–7 minutes. Add lentils, coconut milk, edamame, thyme, salt, and pepper; cook 5 minutes. Stir in parsley.