Recipe courtesy of Anne Burrell

Warm Lentils with Mustard Vinaigrette

  • Level: Easy
  • Total: 55 min
  • Active: 20 min
  • Yield: 3 to 4 servings
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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

  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. 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.
  2. 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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