Yellow Champagne Lentils

Sauté ginger, shallots, garlic and lentils in butter. Extinguish with vegetable soup and cook for five minutes.

Score the scallions lengthwise several times (so they cook better) and add to the lentils, then add champagne and tarragon. Reduce the liquid until the lentils are cooked.

Add diced tomatoes and chopped parsley, season strongly with salt and freshly ground pepper.

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