Fry finely chopped bacon, shallots, garlic and carrots in olive oil over medium heat. Then add the plate lentils first (because they have a longer cooking time than the red lentils) and sauté briefly.
Add hot broth until the lentils are just covered with the liquid and add the bay leaf. After about 15 – 20 min.
(do a bite test!) add the red lentils and cook for another 10 min. Add broth, but only enough to evaporate by the time the lentils are done. Season with salt, pepper and dark balsamic vinegar. Leave to cool.
