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1
Cook lentils Combine lentils, carrot, bay leaf, thyme, porcini, salt, and the water in a saucepan and bring to a boil over high heat.
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2
Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35 minutes.
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3
Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.
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4
Saute mushrooms Meanwhile, heat a large skillet over high heat until hot, then add 2 tablespoons oil and the butter and swirl until butter is melted.
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5
Working in batches if necessary, add cremini mushrooms and season lightly with salt and pepper; saute until mushrooms are golden brown and their juices have evaporated, about 5 minutes.
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6
Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes.
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7
Add to lentils and stir gently to combine.
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8
Make vinaigrette Deglaze pan: Pour the vinegar into skillet (remove from heat if vinegar spatters) and boil, scraping up any brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow liquid to reduce).
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9
Transfer mixture to a small bowl and whisk in mustard, 1 teaspoon salt, and 1/4 teaspoon pepper.
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10
Whisking constantly, add oil in a slow, steady stream until emulsified.
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11
Toss and serve Stir 3 tablespoons vinaigrette into lentils, then add parsley and toss to combine.
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12
Serve warm or at room temperature, drizzled with additional vinaigrette if desired.
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13
Regular French green lentils can be used instead of Le Puy lentils, but they may take slightly longer to cook and will not hold up as well.
