|lentils and balsamic - surprisingly delicioso|

Found a nummy recipe in New Vegetarian Cuisine by the editors of Prevention magazine. It's a decent little cookbook I found at the library. Anyway, it called for lentils and balsamic vinegar and I thought - really? But it turned out really good.

Of course that probably has something to do with the fact that I used my bottle of Fini which is the BEST balsamic vinegar in the world. Mmmm. You can get it at Williams Sonoma (piece of trivia - the guy who started Williams Sonoma was named Williams and he added the Sonoma part just cause it sounded hip).

Okay, on with the recipe...

1. Boil some cubed potatoes and lentils in a pot of boiling water. Add some tarragon to the pot (and some salt, too - I think there should always be salt in a pot of boiling water).
2. While that's a-cookin', saute some onions, zucchini, and carrots in a bit of olive oil. Cook em until they're soft. Add some garlic in there, too. I highly suggest doing your carrots first and adding the zukes later or they'll get really soggy.
3. Drain any remaining water off the lentil/potatoes. Add the potatoes and lentils to the veggies. Add some salt and pepper along with a few tablespoons of balsamic. Heat through.