Warm Lentils With Mustard Vinaigrette
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 clove
Garlic (smashed)1 stalk
Celery1 cup
Red Wine Vinegar3 tbsps
Grain Mustard (whole-)1 tbsp
Parsley (chopped fresh)Directions:
1
For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt
2
Add water to the pan until it covers the ingredients by about 2 inches
3
Bring the water to a boil over medium heat, and then reduce the heat to a simmer
4
Cook until the lentils are soft, 20 to 30 minutes
5
Ladle off 1 cup of the lentil-cooking water and reserve
6
Remove all the vegetables and aromatics from the lentils and discard
7
Drain the lentils
8
For the warm salad: Heat a large saute pan with enough olive oil to coat the pan
9
Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes
10
Add in the garlic and saute 1 minute more
11
Add in the lentils, red wine vinegar and mustard
12
Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes
13
Season with salt and garnish with chopped parsley and fennel fronds