A blog by ordinary people about living an extraordinary life
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!
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.
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.