Lentils With Balsamic Vinegar

By Steve-3

Here's one of my favorite ways to eat lentils. The vinegar adds a subtle tang to this dish, and it's an old trick for aiding digestion. Serve with a steamed vegetable.

I served it over a bed of lightly sauteed swiss chard that I sauteed in the pan after the onions were done. I just left the lentils on a low heat and they held fine while the chard cooked. The lentils are good room temperature (not cold) for lunch.

Ingredients

• 1 1/2 cups lentils
• 1/2 cup white basmati rice, or converted white rice (I used brown)
• 5 cups water
• 1 bay leaf
• 1/2 t dried thyme
• 1/2 t salt
• Freshly ground black pepper to taste
• 2 T fruity olive oil
• 2 large onions, diced
• 2 garlic cloves, minced
• 1 carrot, thinly sliced
• 1 T balsamic vinegar (I used 3)

Preparation

Step 1

Pick over the lentils and discard any stones. Rinse in a strainer and place in a heavy saucepan with the rice, water, bay leaf, thyme, salt and pepper. Cover, bring to a boil, and cook at a lively simmer 20-25 minutes, or until tneder but not mushy. (The lentils should retain a very slight crunch.)

Beth's note: If you are using brown rice put everything in the saucepan except the lentils and cook as directed for 20 minutes. Then add the lentils and proceed with the directions, cooking for 20-25 minutes.

Meanwhile, heat the olive oil in a medium skillet. Add the onions, galric, and carrot and cook over medium-low heat 20 minutes, or until the onions are brown and the carrot is tender.

Drain the lentils and rice very well and return to the pot. Discard the bay leaf. Gently stir the carrots mixture into the lentils along with the vinegar and cook 2 minutes to blend the flavors. Serve immediatly.