Warm French Lentils

photo courtesy of Ina Garten’s How Easy is That?

Adapted from Ina Garten’s How Easy is That?

INGREDIENTS

Lentils

  • 2 T. plus 1/4 C. olive oil
  • 1 leek
  • 2 carrots (scrubbed and 1/2″ diced)
  • 1 tsp. minced garlic
  • 1 C. Puy lentils
  • 1 tsp. unsalted butter

Vinaigrette

  • 4 tsp. Dijon mustard
  • 2 T. red wine vinegar
  • 1/8 tsp. salt (I use grey sea salt)
  • 1/8 freshly ground black pepper
  • salt and pepper to taste

DIRECTIONS

  1. Heat 2 T. olive oil in medium pan, add leaks and carrots, cook on medium high heat for 5 minutes.
  2. Add garlic to pan and sauté for 1 more minute. Set pan aside.
  3. Place lentils and 4 cups of water in a large saucepan and bring to a boil. Lower the heat, add the leek/carrot/garlic and simmer uncovered for 15-20 minutes or until the lentils are almost tender.
  4. Drain the lentils and place them into a large bowl and add the butter.
  5. Whisk together the mustard and red wine vinegar. Whisk in the 1/4 C. of olive oil. Add the 1/8 tsp. of salt and pepper
  6. Pour mustard mix over the lentils and combine. Sprinkle with salt and pepper to taste.
  7. Serve the lentils warm with a good crust baguette.

TIPS

Ina recommends more salt that I ever want to put in my food so feel free to add more or less to taste. Also, the mustard vinaigrette that she uses in this recipe is a super simple and my favorite go-to for any salads.

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