Since this was sort of a spur of the moment decision to make this with dinner one night I sadly had not purchased any leeks. I used onions in place of the leeks. I also did not have a turnip, so that too was omitted. I am providing a link to the original recipe.
Warm French Lentils
Adapted from Ina Garten
1 onion, chopped
2 tbsp plus 1/4 cup olive oil
2 carrots, diced
1 tsp minced garlic
1 cup French green lentils
1 whole onion, peeled, stuck with 6 whole cloves
1 tsp butter
4 tsp Dijon mustard
2 tbsp red wine vinegar
Salt and pepper to taste
1) Saute onion and carrots 2 tbsp of olive oil until translucent, about 5 minutes, then add garlic and cook for 1 minute more, then remove from heat and set aside
2) Bring lentils, onion, and 4 cups of water to a boil, then reduce heat to simmer and cook, uncovered, for 20 minutes, or until lentils are tender, then remove onion and drain lentils
3) Toss the lentils in with the carrot mixture and add the butter
4) Make the sauce by mixing the remaining 1/4 cup olive oil with the Dijon and red wine vinegar
5) Pour sauce over lentil mixture, toss, season with salt and pepper, and enjoy!
No comments:
Post a Comment