| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 large leek, white and pale green parts chopped, plus 1(6-inch) dark green leaf
- 1 tablespoon olive oil
- 2 small carrots cut in 1/4-inch slices on the diagonal
- 1 cup du Puy lentils
- 3 cups chicken broth
- 4 parsley stems plus 1/4 cup chopped parsley leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
Instructions
- In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. 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. 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. Serve hot or at room temperature.
- Cook’s Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can’t find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 199 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 4 mg |
| Sodium | 457 mg |
Reviews
This was a great recipe. The only thing i noticed, after following exact directions, was that at 40 min of simmering, there was no liquid left at all. Lentils were a tad hard too, or just a shade undercooked. So next time, ill probably use 4 cups of chicken stock, rather than 3. I also tasted the dish, before putting the balsamic in it at the end. Tasted better i think. So next time, i might omit the balsamic vinegar completely. But i will definitely make this again. The carrots offered the dish a nice hint of sweetness that accentuated the lentil dish. Tasted great. :
just made this dish and what lovely flavors it has. made me change my mind about lentils. they just needed some good flavors added. with me making this again.