Coconut Beluga Lentils

(recipe from Saveur magazine)

1 1/4 cup beluga lentils
6 Tbsp. unsalted butter (I used coconut oil)
4 shallots, minced
1 cup coconut milk
1 cup shelled edamame
1 Tbsp. minced thyme
Salt & pepper to taste
1 Tbsp. minced parsley

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 heat.  Cook shallots until golden, 5-7 minutes.  Add lentils, coconut milk, edamame, thyme, salt, and pepper; cook 5 minutes.  Stir in parsley.

(These lentils are delicious!  Creamy and light, unexpected flavor.)