Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery sticks, sliced
  • 1 teaspoon sea salt
  • 2 garlic cloves, finely diced
  • 1/2 cup white wine
  • 1 cup French green lentils, rinsed and sorted
  • 2 cups water
  • 2 bay leaves
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar (or substitute red wine vinegar)
  • 1 tablespoon Dijon mustard
  • pinch sea salt

Instruction

  • In a large saucepan or wok, heat oil on medium until it begins to shimmer. 
  • Add onion, carrots, celery and salt, and cook 4-5 minutes until veggies soften. Add garlic and sauté 1-2 more minutes.
  • Increase heat to medium-high, and add wine. Allow wine to simmer for 1-2 minutes, then lower heat to medium. 
  • Add lentils, bay leaves, 2 tsp salt, and 2 cups water. Bring mixture to a boil, and simmer about 25 minutes until most of the water has cooked down and the lentils are tender.
  • While lentils are cooking, whisk all vinaigrette ingredients together, and salt to taste. 
  • When lentils are finished cooking, remove bay leaves and stir in vinaigrette.
  • Serve warm as a side dish, or with a chunk of crusty bread as a main course.
  • Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.