Food Network: Du Puy Lentils with Carrots

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Du Puy Lentils with Carrots
Recipe courtesy Amy Finley

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

Directions
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.