Place the oil in a large saucepan over medium heat. Add the shallots and cook for 2 minutes. Add the lentils, 1¾ cups of the stock, bay leaf, salt and pepper. Cook 18–20 minutes or until the lentils are tender. Remove and discard the bay leaf. Stir in the saffron rice, butter and the remaining stock. Cook, stirring frequently, until the butter melts and the mixture has heated through, around 4 minutes. Adjust the salt and pepper, if needed, and stir in the parsley. Serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/ladle-up-the-lentils/