This recipe is one you will make over and over. We love French lentils for their small size and peppery bite, and this combination of lentils, thyme, wine, and mushrooms made us swoon. Serve with broiled cheese bread (any kind will do), and enjoy hearty winter comfort food at its finest. 

Caramelized Shallot French Lentils
~ adapted from Half-Baked Harvest
2 tablespoons olive oil
4 large shallots, chopped
1 tablespoon brown sugar
2 cloves garlic, minced (optional)
1 tablespoon balsamic vinegar
3/4-1 cup white or red wine
2-3 cups vegetable broth
1 cup Flourist French Lentils
2 bay leaves
3 thyme sprigs
1 tsp salt
sourdough bread slices (great use of old bread)
cheese of choice (Brie, aged cheddar, or Gruyere are good choices)
Optional: 1 cup of fried chanterelle mushrooms

Heat a medium sauté pan over medium-high heat and add the olive oil. Add the chopped shallots and brown sugar and cook about 10 minutes, stirring frequently until softened. Continue cooking, fully covered for 10-15 more minutes until the shallots are a rich brown. Stir in the garlic and cook for about a minute, then add the balsamic vinegar, wine, and two cups of vegetable broth. Bring the mix to a boil and then stir in the French Lentils, bay leaves, thyme and salt. Reduce to a simmer and cook for 30-35 minutes or until the Lentils are tender, adding up to one more cup of broth towards the end of cooking to keep the Lentils soft. Once the Lentils are tender, remove the bay leaves and thyme. 

Broil cheese toast under the broiler until the cheese is melted and bubbly. If serving with mushrooms, cook them while the Lentils cook. Clean and trim the mushrooms. Heat a frying pan to high heat and melt 1 tbsp of butter. Fry mushrooms until browned, stirring often, about 8-10 minutes. Serve the Lentils and cheese toast hot with or without fried chanterelle mushrooms.