Warm French Lentils

I rarely have eaten lentils in my lifetime.  It came up as a suggestion for a healthy food item when my son went to baseball camp, and I discovered this recipe from Ina Garten.  I’ve discovered that I love it, and will eat it for breakfast/lunch/dinner/snack.  The only thing I’ve adjusted is to add different colors of carrots and to remove Ina’s suggestion of a cloved onion.

Lentils

Ingredients:

  • 2 tablespoons plus ¼ cup good olive oil
  • 1 leek, white and light green parts, sliced ¼ inch thick
  • 2 carrots, scrubbed and ½-inch-diced
  • 1 teaspoon minced garlic
  • 1 cup green lentils
  • 1 whole onion, peeled 
  • 1 white turnip, cut in half, then halved again
  • 1 teaspoon unsalted butter
  • 4 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
Lentil Veggie

Heat the 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Lentil 1

Meanwhile, place the lentils, 4 cups of water, the onion and the turnip in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl and add the butter.

Lentil Dressing

Whisk together the ¼ cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. 

Lentils and Lobster

I will eat these lentils with everything and find them delicious.  The first time we made them, we had them with broiled lobster for a Galentine’s day feast.  Enjoy!