Balsamic Lentils in Broth
Serves 4

1/2 lb dried, rinsed Beluga lentils (Le Puy work great, too.)
3 Tbs. balsamic vinegar (Use the best you can. The better the vinegar, the less you need.)
2 Tbs. unsalted butter
1 Qt. chicken broth (unsalted if possible)
Salt and pepper

Try serving lentils under (or with) any meat dish. They're hearty and earthy much more elegant than mashed potatoes (and easier to prepare).

Bring broth to a boil. Add the butter and the rinsed lentils. Boil about until lentils are tender but still firm (about 20 minutes). In a mixing bowl, add the vinegar, salt and pepper to taste. Serve under your main dish.

Serving Suggestions and Tips: This recipe is a little rich but when you're having Osso Buco, who cares? Any oily fish on a bed of these lentils is great, too. Pork chops? Sure.
Posted by Pat on December 13, 2006 6:06 PM

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