1 tsp olive oil
1/4 cup ramp bulbs, chopped
4 oz french lentils
2 sprigs fresh thyme
1 bay leaf
1 3/4 cup water
salt, to taste
I. heat olive oil in a medium sauce pot. add in ramps and sauté until translucent.
II. add in remaining ingredients and bring to a boil then reduce to a simmer and cook for about 20 minutes or until lentils are al dente. adjust seasoning as needed then serve hot.
Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.
Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.
In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.
