Warm Lentils With Mustard Vinaigrette Recipes

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat 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 with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
• Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.

Steps:

• Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
• Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
• Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
• Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.

Steps:

• Rinse the lentils, and discard any pebbles you may find.
• Put the lentils in a saucepan with water to cover. Set the sauce-pan over medium heat, and bring to a boil. Add the teaspoon of salt, the celery, quartered onion, garlic, bay leaf, and 1 teaspoon of the fresh thyme. Simmer the lentils, uncovered, for about 20 minutes, or until al dente. (Cooking time for lentils can vary greatly.) When cool enough to handle, fish out the celery, onion, and bay leaf, and discard.
• Whisk together, in a salad bowl, the mustard, vinegar, oil, salt, and freshly ground pepper to taste. Drain the lentils while warm, and put them in the bowl with the vinaigrette. Toss with the diced onion, parsley, and remaining teaspoon of thyme.