Lentils are traditionally eaten on New Year’s Day in Italy to welcome prosperity in the new year. I’m giving my New Year Lentils a French twist by following a recipe I found on the back of a bag of French green lentils by Bob’s Red Mill. I make this recipe often. It’s quick and easy to prepare. It’s vegetarian. And because it’s served warm, it’s very comforting.
The lentils are cooked with a bay leaf, and the dressing is made with extra virgin olive oil, red wine vinegar, and Dijon mustard, which gives the dish a uniquely French flavor.
Here is my recipe for New Year Lentils.
New Year Lentils – Warm French Lentil Salad
1 cup petite French green lentils
1 bay leaf
2 1/2 cups of water
2 tablespoons extra virgin olive oil
1 cup of onion, thinly sliced
1 cup carrots, diced
1 clove of garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
a good grind of freshly ground black pepper
Put the lentils, bay leaf, and water in a large sauce pan and bring to a boil. Lentils will expand when cooking. When it reaches the boiling point, reduce heat and simmer for 20-30 minutes until tender. Drain the lentils and discard the bay leaf.
In a frying pan, sauté the onions and carrots in 2 tablespoons of olive oil until softened. Add the garlic and cook for 1 more minute.
For the dressing, combine the extra virgin olive oil, vinegar, mustard, salt and pepper and whisk with a fork.
Pour the dressing over the lentils, toss to combine, and serve warm. Yum.
Note: For my New Year Lentils I didn’t follow the recipe on the bag exactly. I reduced the amount of mustard and black pepper. To see the original Warm French Lentil Salad recipe on the Bob’s Red Mill website click here.
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