300g Italian lentils (or other small lentils)
3 cups stock
1 clove garlic, crushed
2 bay leaves
2+2 tbsp extra virgin olive oil
1/2 onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 tbsp butter
1 tbsp Dijon mustard
1 tbsp vinegar
salt & pepper to taste
Rinse lentils, then add them to a pot with your stock, and the crushed garlic and bay leaves. (I always have frozen homemade stock on hand, but water can easily be substituted.) Cover and cook on low heat, for about 20 minutes, until the lentils are tender.
Meanwhile, heat 2 tbsp of olive oil in a pan over medium heat and sauté the onions, carrots and celery until softened. Season with salt and pepper.
Remove the garlic and bay leaves from your lentils, and drain any excess liquid. Add lentils and 1 tbsp butter to the softened vegetables, and mix together.
In a bowl, make a vinaigrette by whisking 2 tbsp olive oil with the mustard and the vinegar of your choice. (Balsamic, sherry and red wine vinegar all work well.) Off the heat, add the vinaigrette to the lentil mixture. Add salt and pepper to taste. Enjoy with a warm baguette.
With wishes for your health and happiness in the year ahead!
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