Servings: 5

Ingredients:

  • Brown lentils (1-1/2 cups)
  • Parmesan rind (1 large)
  • Bay leaves (4)
  • Garlic (1 medium bulb)
  • Beef broth (3-1/2 cups)
  • Olive oil (1/4 cup)
  • Carrots (3)
  • Yellow onions (2)
  • Fresh rosemary (1 sprig)
  • Salt (1/2 tsp)
  • Black pepper (1/2 tsp)

Directions:

  1. Cut off top third of the garlic bulb and remove loose outer skins.
  2. Peel carrots. Dice carrots and onions.
  3. Add the lentils, Parmesan rind, bay leaves, garlic, broth, and 3 cups of water to a large pot. Bring to a boil over medium-high heat.
  4. Reduce heat to low, cover pot, and simmer.
  5. Meanwhile, heat the oil in a large skillet over medium heat.
  6. Sauté the carrots, onions, salt, and pepper for 20 minutes.
  7. Stir the sautéed vegetable mixture and rosemary into the pot and continue simmering for 20 minutes.
  8. Remove the bay leaves, rosemary, Parmesan rind, and garlic.
  9. Discard the bay leaves and rosemary. Eat or discard the Parmesan rind.
  10. Squeeze the cloves out of the garlic. Chop the cloves and stir them back into the pot.
  11. Serve with grated Parmesan and Balsamic vinegar.