Warm Lentils with Mustard Vinaigrette
- 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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