|Preparation Time||10 Minutes|
|Cook Time||35 Minutes|
|Total Time||45 Minutes|
|Category||Beans & Legumes|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; Vegetarian; Vegan|
1 tablespoon olive oil
1/2 yellow onion, finely chopped
4-inch piece celery stalk, finely chopped
4-inch piece carrot, peeled and finely chopped
3 cloves garlic, minced
1 teaspoon mustard seed
1 teaspoon fennel seed
2 cups vegetable stock, chicken stock, or broth
1/2 cup water
1 cup French green lentils, picked over, rinsed, and drained
1 tablespoon fresh thyme, chopped
1 bay leaf
1 tablespoon sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Sautï¿½ the onion, celery, and carrot for 5 minutes until softened. Add the garlic, mustard seed, and fennel seed, and sautï¿½ for 1 minute.
Bring the stock, water, lentils, thyme, and bay leaf to a boil over medium-high heat. Reduce the heat, partially cover the mixture, and simmer for 25-30 minutes until the lentils are tender. Drain, reserving the cooking liquid. Place the drained lentils into a large bowl, and discard the bay leaf.
To make the vinaigrette, mix the vinegar, mustard, and 1/4 cup of the reserved cooking liquid in a small bowl. Add the extra-virgin olive oil and whisk well.
Add the vinaigrette, parsley, salt, and pepper to the lentils. To coat evenly, gently toss the mixture. Serve warm.
Calories: 167 cal
Total fat: 5g
Saturated fat: <1g
Monounsaturated fat: 4g