Lentils with Balsamic and Fresh Parsley

  • 1 medium carrot; small dice
  • 1 small red onion; small dice
  • 2 tbsp. olive oil
  • ½ tsp. dried basil
  • 1 cup lentils; rinsed and sifted for debris
  • 1 bay leaf
  • 1 quart stock ( chicken or vegetable )
  • ¼ cup balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ bunch fresh parsley; washed, dried, picked, and finely chopped

In a large stock pot, sweat onions and carrot in oil until tender. Add lentils and basil, and gently toast until coated in olive oil. Add bay leaf and cover with about ¾ of stock. Bring to a boil and reduce to simmer. Cook gently, covered, for about 15 minutes, not allowing stock to boil rapidly, until lentils are tender. More stock can be added if lentils are not tender and water has evaporated. Drain excess stock and remove bay leaf. Return lentils to pan, and add vinegar, oil, salt, pepper, and parsley. Toss to combine. Taste and adjust seasoning of needed.