Warm Lentils with Mustard Vinaigrette

Name: Warm Lentils with Mustard Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 3 to 4 servings
Ingredients: 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; 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

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Level: Easy

Total: 55 min
Active: 20 min

Yield: 3 to 4 servings

Level: Easy

Total: 55 min
Active: 20 min

Yield: 3 to 4 servings

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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Show: Worst Cooks in America

Episode: Eat, Pray, Love

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