Du Puy Lentils with Carrots

1. 1

   In a medium saucepan over medium heat, saute the leek in the olive oil until translucent.

2. 2

   Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil.

3. 3

   Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes.

4. 4

   Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed.

5. 5

   Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper.

6. 6

   Serve hot or at room temperature.

7. 7

   Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France.

8. 8

   If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted.

9. 9

   You may need to add 10 or so minutes of cooking time.

10. 10

    This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.

11. 11

    Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.

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