Best Cider-Braised Lentils with Apple-Radish Pickles

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

4 TABLESPOONS (½ STICK) SALTED BUTTER, DIVIDED

4 LARGE SHALLOTS, SLICED INTO THIN RINGS, LAYERS SEPARATED

2 MEDIUM GARLIC CLOVES, MINCED

2 SPRIGS FRESH THYME, PLUS 2 TEASPOONS CHOPPED FRESH THYME

1 CUP APPLE CIDER

1 TABLESPOON PLUS 2 TEASPOONS WHOLE-GRAIN MUSTARD

KOSHER SALT AND GROUND BLACK PEPPER

1½ CUPS FRENCH GREEN LENTILS, RINSED AND DRAINED

3 TABLESPOONS CIDER VINEGAR, DIVIDED

4 MEDIUM RADISHES, THINLY SLICED (ABOUT 1 CUP)

1 GRANNY SMITH APPLE, CORED, THINLY SLICED AND CUT INTO ROUGH ½-INCH SQUARES

5 OUNCES CHÈVRE (FRESH GOAT CHEESE), CRUMBLED

Directions at 177milkstreet.com

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