Instructions: Its well worth your while to seek out small, greenish French de Puy lentils for this recipe. Their flavor and texture are superior to those of the larger, more common brown lentils at the supermarket, although I dont hesitate to use the brown kind if thats all I have on hand.

You could say this dish is salad-like rather than a salad, since its served warm and is almost, though not quite, pourable. The butter adds richness and mellowness to the flavors, and the balsamic vinegar adds a complementary touch of sweetness and acidity. Its lovely served with the Sauteed Salmon With Brown Butter, Lemon and Capers, or with steak, lamb chops or pork sausages. And it makes a fine appetizer served on a bed of salad greens or cooked leafy green vegetables.

When reheating leftovers, you may need to add a little water or chicken stock.

2 cups French de Puy (green) lentils or regular brown lentils 4 cups chicken stock or canned low-sodium chicken broth 1 teaspoon coarse (kosher) salt, plus more to taste 1 cup mixed fresh vegetables, such as leeks, carrots, zucchini, onion and bell peppers, cut into 1/8 inch dice
1/2 teaspoon minced garlic
8 tablespoons unsalted butter, cut into pieces (1 stick)

1/2 cup balsamic vinegar, or less to taste 1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf (Italian) parsley leaves

Combine the lentils, chicken stock and 1 teaspoon of salt in a medium-size, heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the lentils are cooked through and most of the liquid is absorbed, about 30 minutes.

Add the vegetables and garlic and cook, uncovered, until the vegetables are just tender, about 2 minutes.

Add the butter, 1/2 cup vinegar or less and the olive oil, and stir over low heat until the butter is melted and everything is heated through and well-combined. Remove the pan from the heat and season to taste with salt and pepper and more balsamic vinegar, if needed. Stir in the parsley and serve immediately while still very warm.

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