photo courtesy of Ina Garten’s How Easy is That?
Adapted from Ina Garten’s How Easy is That?
- 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
- 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
- Heat 2 T. olive oil in medium pan, add leaks and carrots, cook on medium high heat for 5 minutes.
- Add garlic to pan and sauté for 1 more minute. Set pan aside.
- 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.
- Drain the lentils and place them into a large bowl and add the butter.
- 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
- Pour mustard mix over the lentils and combine. Sprinkle with salt and pepper to taste.
- Serve the lentils warm with a good crust baguette.
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.