Lentil Pilaf - cooking recipe

Ingredients

2 big shallots, finely chopped
2 tablespoons extra virgin olive oil
2 cups dry green lentils, rinsed (in the recipe it asks for green lentils Du Puy)
3 1/4 cups chicken stock (around)
1 bay leaf
salt and pepper

Preparation

In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.