Another recipe I tried from Ina Garten’s Barefoot Contessa How Easy Is That? cookbook. She has this lentils in the bistro in Paris and loved it so much. Warm French lentils is a classic French peasant food. In summer time, they’re served like this-slightly warm with a drizzle of olive oil, and in winter they’re served hot with garlicky French sausages. This is another meatless dish I tried this week, but it’s very satisfying, not to mention it’s healthy 🙂
WARM FRENCH LENTILS
Ingredients
- 2 Tbsp plus 1/4 cup good olive oil
- 1 leek white and light green parts, sliced 1/4 inch thick
- 2 carrots scrubbed and 1/2-inch diced
- 1 tsp minced garlic
- 1 cup lentils
- 1 whole onion peeled and stuck with 6 whole cloves
- 1 white turnip cut in half
- 1 tsp unsalted butter
- 4 tsp Dijon mustard
- 2 Tbsp red wine vinegar
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Heat the 2 Tbsp of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside
- Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl and add the butter
- Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add
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