A blog by ordinary people about living an extraordinary life

Rich and delicious lentils

Last weekend while we homebound due to a driving ban and a driving blizzard, I thought, what better time to make a warm, hearty, delicious and easy dinner.  Flipping around through the cookbooks that line our bookcase, we came across a recipe for warm French lentils from Ina Garten.  With about a dozen ingredients, and just 3-4 steps, this is a super easy recipe.  And the mustard vinaigrette adds so much flavor to the dish.  I made a double batch and had plenty for lunches the next day!

KayCee, JoJo and I checking out the giant snowbanks delivered by Nemo

KayCee, JoJo and I checking out the giant snowbanks delivered by Nemo


  • 1 tablespoon of extra virgin olive oil, plus about 1/4 cup reserved for dressing
  • 1 leek, sliced thin, using the white and light green sections
  • 2 carrots, peeled and sliced thin
  • 1 clove of garlic, pressed through a garlic press or finely minced
  • 1 cup of lentils
  • 1 onion, peeled and quartered
  • 1 turnip, halved
  • 2 teaspoons of clove (the original recipe calls for the onion to be stuck with cloves but I only had the pre-grated clove)
  • 1 teaspoon of unsalted butter
  • 4 teaspoons of Dijon mustard
  • 2 tablespoons of red wine vinegar
  • salt and pepper to taste

Tips on cleaning leeks: Leeks can often be very sandy.  To clean the leeks, I slice them and then put the sliced leeks into a large bowl of cold water.  I allow the leeks to sit for about 10 minutes, gently stirring the leeks 2 times in the first couple minutes.  This will allow the sand to settle to the bottom of the bowl.  Then I use a slotted spoon or strainer to remove the leeks directly into the pan for cooking, being careful not to disturb the settled sand.

In a saucepan over medium heat, warm up 1 tablespoon of olive oil.  Cook the leeks and carrots for about 5 minutes.  Add the garlic and cook until fragrant, only about 1 minute.  Remove the mixture from the heat and set aside.

To 4 cups of water, add the lentils, onion, turnip and clove.  Bring the water to a boil.  Turn down to a simmer, and add the leek, carrot, garlic mixture.  Season with salt and pepper.

Real easy to make: combine and simmer!

Real easy to make: combine and simmer!

Simmer, uncovered, for about 20 minutes, until the lentils are slightly tender.  Remove the onion and turnip, you can discard them.  Drain the lentils and add to a bowl with the butter.

Prepare the dressing by combining 1/4 cup of olive oil, mustard, vinegar, salt and pepper.  Whisk to combine.

Pour the dressing over the lentils and mix to combine.  Sprinkle with salt and pepper, and serve.

It may look plain, with its browns and greens, but these lentils pack a great flavor.

It may look plain, with its browns and greens, but these lentils pack a great flavor.


One comment on “Rich and delicious lentils

  1. peteandmeg
    March 2, 2013

    Calculated the weight watchers points on this recipe today. If you use this as a main dish and make 4 servings out of this, they are 7 points each. As a side dish you could make 6 servings, each being 5 points.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


This entry was posted on February 16, 2013 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , , , , , , , , .
%d bloggers like this: