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.