Adapted from Barefoot Contessa. Recommended by Krista Kohls, CD, RD, Meriter Clinical Dietician.
Makes: 4-6 servings
Total prep time: 55 minutes
- 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 lentils
- 1 teaspoon unsalted butter or tub margarine
- 4 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
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.
Meanwhile, place the lentils and 4 cups of water 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. Place them in a medium bowl with the leek and carrots, and add the butter/margarine.
Meanwhile, 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.
This great recipe can be served warm or even cold as a side dish or on a salad. It is a great accompaniment to salmon.