French Lentils with Sage Butter

1 cup dry French lentils (3 cups cooked)

2 cups purified water or stock

1-inch piece kombu

1/2 tsp. sea salt

1 Tbsp. organic pastured butter

3 Tbsp. finely chopped fresh sage

2 Tbsp. finely chopped fresh thyme

1/3 cup golden raisins

2-3 scallions, chopped

1 Tbsp. extra virgin olive oil

2-3 Tbsp. balsalmic vinegar

1 tsp. maple syrup

2 tsp. Dijon mustard

1/2 tsp. sea salt, plus more to taste

1. In a small saucepan, place French lentils and water or stock and kombu. Bring to a boil, turn down to simer, cover and let cook until all the water is absorbed, about 45 minutes.

2. Place cooked lentils in a large bowl. Taste and add salt.

3. Heat a large skillet over medium heat. Add butter, and when it begins to sizzle, add herbs, raisins and scallions. Saute until raisins are soft and scallions are bright- a minute or two. Turn heat off and set aside.

4. Combine the olive oil, balsalmic vinegar, maple syrup, mustard and salt in a small glass measuring cup. Stir well to incorporate and pour over cooked lentils. Toss gently and serve.

-Adapted by Siona Sammartino from an original recipe by C. Lair for Cookus Interruptus.com, Copyright 2008.