OH INA

I love Ina Garten's recipes; they are always easy to make and full of flavor.  Tonight I made the warm french lentils out of her new cookbook (it is a good one, though I think Back to Basics is her best).  I served them with a garlic-y sausage and skinny french green beans.  They turned out really delicious, though a little bit on the salty side (Ina ALWAYS makes things really salty...probably something picked up in her catering days).  Enjoy the recipe below!

Warm French Lentils

2 tablespoons olive oil
1 leek, white and green parts, sliced 1/4-in thick
2 carrots, diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 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

Heat olive oil in medium saute pan, add leek and carrots, and cook over medium heat for 5 minutes. Add garlic and cook for 1 minute and set aside.

Meanwhile, place the lentils, 4 cups water, onion, and turnip in a large saucepan and bring to a boil. Lower the heat, add leek and carrots, 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 and add the butter.

Meanwhile, whisk together 1/4 cup olive oil, mustard, vinegar, salt and pepper. Add to the lentils, stir well, and allow to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve.

The turnip and the onion stuck with cloves might be unnecessary (it was hard to tell if they added anything), and you definitely don't need to add any salt at the end.