Warm French Lentils

I made lentils for the first time last night. Todd told me that they're an excellent source of fiber and suggested we try it this week as a side dish. I found the recipe in Ina Garten's cookbook How Easy Is That? called "Warm French Lentils". Ina suggested serving these with some garlicky sausages, which you can see we did.  The results were delicious!! 

Warm French Lentils

2 tbsp. plus 1/4 c. olive oil

1 leek, sliced 1/4 inch thick

2 carrots, scrubbed and 1/2 inch diced

1 tsp. minced garlic

1 c. French green Le Puy lentils

1 whole onion, peeled and stuck with 6 whole cloves (I skipped the cloves part)

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. black pepper

1) Heat 2 tbsp. olive oil in medium saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add garlic and cook for 1 more minute, then set aside.

2) Place lentils, 4 c. water, the onion and turnip in a large saucepan and bring to a boil. Lower heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until lentils are almost tender. Remove and discard onion and turnip, and drain the lentils. Place in a medium bowl and add the butter.

3) Meanwhile, whisk 1/4 c. olive oil, mustard, vinegar, salt and pepper together. Add to the lentils, stir, and allow to cool (15 minutes). Sprinkle with salt and pepper to serve. 

Bon Appetit!