Lentils with Garlic, Romano & Herb Butter Sauce

Directions

1. In a medium pot, combine lentils, stock, salt, and bay leaf. Bring to a boil, reduce to a simmer and gently cook for 15–17 minutes until lentils are tender but firm.
2. Drain and discard bay leaf. Spread on a tray to cool slightly.
3. In a sauté pan, melt butter and oil over medium heat until butter just begins to foam. Add garlic and cook gently until fragrant and lightly golden, 1–2 minutes. Stir in red pepper flakes and lemon juice. Remove from heat and whisk in Romano cheese until slightly thickened and creamy. Fold in parsley, basil, oregano, salt, and pepper.
4. Add cooked lentils to the sauce and toss gently until glossy and fully coated. Loosen with a splash of warm stock if needed.
5. Plate with an optional garnish of additional cheese and fresh herbs. Serve as a side dish to proteins like grilled chicken, shrimp, or pancetta.