Warm Lentils with Mustard Vinaigrette Recipe

Name: Warm Lentils with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups black lentils; 2 bay leaves; 2 cloves garlic, smashed; 1 stalk celery; 1 small bundle fresh thyme; 1/2 carrot, peeled; 1/2 fennel bulb; 1/2 red onion, peeled, root end left on; Kosher salt; Olive oil, for sauteing; 1/2 carrot, finely diced; 1/2 fennel bulb, finely diced, plus fennel fronds, for garnish; 1/2 onion, finely diced; 1 clove garlic, smashed; 1/2 cup red wine vinegar; 3 tablespoons whole-grain mustard; Kosher salt; 1 tablespoon chopped fresh parsley

Servings: persons

1 1/2 cups black lentils
2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb
1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing
1/2 carrot, finely diced
1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley

1
For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt.
2
Add water to the pan until it covers the ingredients by about 2 inches.
3
Bring the water to a boil over medium heat, and then reduce the heat to a simmer.
4
Cook until the lentils are soft, 20 to 30 minutes.
5
Ladle off 1 cup of the lentil-cooking water and reserve.
6
Remove all the vegetables and aromatics from the lentils and discard.
7
Drain the lentils.
8
For the warm salad: Heat a large saute pan with enough olive oil to coat the pan.
9
Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes.
10
Add in the garlic and saute 1 minute more.
11
Add in the lentils, red wine vinegar and mustard.
12
Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes.
13
Season with salt and garnish with chopped parsley and fennel fronds.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups black lentils, 2 bay leaves, 2 cloves garlic, smashed, 1 stalk celery, and more.

Yes, Warm Lentils with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Lentils with Mustard Vinaigrette

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