Ingredients
- 2 tablespoons plus 1/4 cup good olive oil
- 1 leek, white and light green parts, sliced 1/4-inch thick
- 2 carrots, scrubbed and 1/2-inch-diced
- 1 teaspoon minced garlic
- 1 cup French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 1 teaspoon unsalted butter
- 4 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Directions
Heat the 2 tablespoons of olive oil in a medium saute 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.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat 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 with the leek and carrots, and add the butter.
Meanwhile, whisk together the 1/4 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. The longer the lentils sit, the more salt and pepper you'll want to add.
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By Solid6ts
on April 12, 2013
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Warm French Lentils, how could something that sounds so beautiful go so wrong? I can understand if this recipe went under the radar, but there is an episode where she actually makes this for her friend Miguel. Miguel must have force-smiled when he took a bite of this salty mess, puke! The sauce is where this goes wrong: One TABLESPOON of salt? Four TEASPOONS of Dijon mustard? Yuck! "How easy is that?" What, to ruin a recipe? And only one TEASPOON of butter, why bother? I wish Ina would correct this recipe because as it stands, the only people able to enjoy this are heavy smokers with an impaired sense of taste.
By caco0608_4167943
Arlington, TX
on April 01, 2013
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Not sure if the recipe is printed incorrectly or what, because it was followed exactly. The issue is with the mustard vinagrette which did not provide a good taste. It was too strong for the delicate lentils plus had an odd sour taste. The entire pot of lentils had to be rinsed in a colander to eliminate the awful taste, then added a couple of spoons of a favorite bottled dressing by Newman's Own called Light Balsamic Vinagrette. I keep it handy for a quick dressing or rescue and it worked better in this recipe for us.
The veggies definitely do not cook long enough in a 1/2" dice, so next time will cut them smaller and cook longer. Might even roast them in the oven first which brings out the very best flavor in nearly every veggie.
If tried again would definitely omit the mustard dressing altogether and choose other veggies such as fennel rather than leeks and adding parsnips as well.
By ginnymeltzer_12...
Merrick, 72
on March 14, 2013
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Waaaay too salty. Inedible. Use 1 teaspoon instead.
Read all 33 reviews