Warm French Lentil Salad November 29, 2016 by Jill Foucre Leave a Comment Warm French Lentil Salad 2016-11-29 16:52:10 Print Ingredients 2 tablespoons plus 1/4 cup good olive oil 1 leek, white and light green parts, sliced 1/4-inch thick 2 carrots, scrubbed and 1/2-inch-diced 1 teaspoon minced garlic 1 cup French green Le Puy lentils 1 whole onion, peeled and stuck with 6 whole cloves 1 white turnip, cut in half 1 teaspoon unsalted butter 4 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Instructions Heat 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter. Meanwhile, whisk together 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. Notes The longer the lentils sit, the more salt and pepper you'll want to add. By Julie Busteed Adapted from Barefoot Contessa: How Easy Is That? Adapted from Barefoot Contessa: How Easy Is That? Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/