pots of lentils

Ingredients
3 cups veggie broth
1 cup green lentils
1 sprig fresh rosemary
2 sprigs fresh thyme
3 shallots, diced
About 7 oz/1 heaping cup frozen defrosted green beans
2 tbs earth balance butter
Black pepper
2-3 tsp white wine vinegar
Gently simmer the broth, lentils, and fresh herbs uncovered for 20 minutes. When they’re just cooked enough (I’m ok with some being undercooked because they will continue to soften) remove from heat and stir in a handful of ice cubes so they don’t continue to cook too much.
Melt the butter in a medium/large skillet. Saute the shallot and green beans (you can use any veggies you have) for about 4 minutes.
Remove the sprigs from the lentils, but leave any leaves that have fallen off. Strain the lentils, but reserve about 1/4 cup of the liquid. Add the lentils, reserved liquid, pepper, and vinegar to the skillet with the veggies. Turn off heat and adjust to taste