Recipe courtesy of Ina Garten
Save Recipe Print
Total:
55 min
Prep:
15 min
Inactive:
15 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
15 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Lentil Soup

Recipe courtesy of Alton Brown

Mum's Everyday Red Lentils

Recipe courtesy of Aarti Sequeira

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy of Aarti Sequeira

Vegan Lentil Burgers

Recipe courtesy of Food Network Kitchen

Harira Ramadam: Soup of Fava Beans and Lentils

Recipe courtesy of Boujemaa Mars

Lentil, Bean and Parsley Salad

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories