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Warm Lentils with Radishes

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  1. 1 cup French green lentils (7 ounces)
  2. Salt
  3. 2 tablespoons extra-virgin olive oil
  4. 1 small shallot, thinly sliced
  5. 1 tablespoon sherry vinegar
  6. Freshly ground pepper
  7. 1/2 cup thinly sliced radishes
  8. 2 tablespoons chopped flat-leaf parsley
  1. In a medium saucepan, cover the lentils with 2 inches of water and bring to a boil. Add 1/2 teaspoon of salt. Simmer the lentils over low heat, stirring occasionally, until tender, about 25 minutes. Drain and transfer to a bowl. 
  2. Heat the olive oil in the saucepan. Add the shallot and cook over moderate heat until softened, about 3 minutes. Stir in the lentils and remove from the heat. Add the vinegar and season with salt and pepper. Stir in the radishes and parsley, transfer to bowls and serve.
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