French Lentils with Dijon Vinaigrette

Ingredients

• 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

Instructions

1. 1

   In a large saucepan or wok, heat oil on medium until it begins to shimmer.

2. 2

   Add onion, carrots, celery and salt, and cook 4-5 minutes until veggies soften. Add garlic and sauté 1-2 more minutes.

3. 3

   Increase heat to medium-high, and add wine. Allow wine to simmer for 1-2 minutes, then lower heat to medium.

4. 4

   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.

5. 5

   While lentils are cooking, whisk all vinaigrette ingredients together, and salt to taste.

6. 6

   When lentils are finished cooking, remove bay leaves and stir in vinaigrette.

7. 7

   Serve warm as a side dish, or with a chunk of crusty bread as a main course.

8. 8

   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.