Recipe courtesy of Anne Burrell
Episode: Eat, Pray, Love
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Warm Lentils with Mustard Vinaigrette
Total:
55 min
Active:
20 min
Yield:
3 to 4 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Lentils:
  • 1 1/2 cups black lentils
  • 2 bay leaves 
  • 2 cloves garlic, smashed 
  • 1 stalk celery 
  • 1 small bundle fresh thyme 
  • 1/2 carrot, peeled 
  • 1/2 fennel bulb
  • 1/2 red onion, peeled, root end left on 
  • Kosher salt 
Warm Salad:
  • Olive oil, for sauteing
  • 1/2 carrot, finely diced
  • 1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
  • 1/2 onion, finely diced 
  • 1 clove garlic, smashed 
  • 1/2 cup red wine vinegar 
  • 3 tablespoons whole-grain mustard 
  • Kosher salt 
  • 1 tablespoon chopped fresh parsley 

Directions

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. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.

For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.

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