Beluga Lentil Salad

Ingredients

• 1 tablespoon olive oil
• 1 leek, sliced
• 2 carrots, diced
• 2 celery sticks, diced
• 1 teaspoon sea salt
• 3 garlic cloves, finely diced
• 3/4 cup white wine, divided
• 1 cup black beluga lentils, rinsed and sorted
• 2 bay leaves
• 1 tablespoon dijon mustard

Instructions

1. 1

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

2. 2

   Add leek, carrots, celery and salt. Sauté 4-5 minutes. Add garlic and sauté 1-2 minutes.

3. 3

   Increase heat to medium-high and add 1/2 cup wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium.

4. 4

   Add lentils, bay leaves and 2 cups water. Bring to a boil, and simmer about 25 minutes until most of the water has cooked down.

5. 5

   Add remaining wine and the mustard. Stir, and then simmer 5 more minutes.

6. 6

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

7. 7

   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.