Lentiche in Balsamico Lentils with Balsamic Vinegar This simple-to-make dish is perfect as part of a mixed antipasto platter or as a side dish with grilled or braised meats. Serve it warm or at room temperature. 1 cup Brown Lentils 4 cups Water 1 small onion (whole, peeled) 4 Cloves 1 Bay Leaf 1/2 tsp dried Thyme OR 2 sprigs Fresh Thyme 1 Tbl Butter or Oil 1/2 cup Onion (finely chopped) 1/2 cup Carrot (finely chopped) 1/8 - 1/4 tsp ground Black Pepper 3 Tbls Balsamic Vinegar 1/2 tsp Salt 1. Wash Brown Lentils, drain 2. Press Cloves into whole, peeled Onion 3. Put washed Brown Lentils, Onion with Cloves, Bay Leaf & Thyme          in pot with water, bring to boil, lower heat, boil slowly partially covered.                   (DO NOT add salt at this time) 4. Cook Brown Lentils 20 - 60 minutes until tender but not mushy.          (Lentil cooking time varies widely depending on moisture content, age,          growing conditions, storage conditions, etc. of each batch of Lentils) 5. Meanwhile, heat a pan, add Butter or Oil, saute Onions & Carrots until golden. 6. Season with ground Black Pepper. Set aside. 7. When Brown Lentils are tender, remove Onion with cloves, remove Bay Leaf,          remove fresh Thyme sprigs (if used), drain excess liquid. 8. Fold Brown Lentils together with sauteed Onions and Carrots.          -be careful not to mash the Brown Lentils too much.          -as you fold, add the Balsamic Vingar.          -as you fold, add the Salt 9. This dish may be served hot OR at room temperature.