This dish is adapted from a recipe found on Barefoot Contessa’s website.
Last week a friend shared how she made the original version along with some grilled salmon. I love lentils and had been looking for something new to do with them. Plus I really like the use of a turnip, which is a neglected yet delicious vegetable.
I served this dish as a main course and added some sautéed bok choy as a side to give the meal some added texture and flavor.
Lentils with Turnip, Leek and Carrots
2 tablespoons plus ¼ cup good olive oil
1 leek, white and light green parts, sliced ¼ inch thick
2 carrots, scrubbed and ½-inch-diced
1 teaspoon minced garlic
1 cup green lentils
1 medium red onion, diced
1 white turnip, peeled and cut into small bite-sized cubes
1/4 teaspoon ground cloves
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon salt
1 teaspoon freshly ground black pepper
Heat the 2 tablespoons of olive oil in a medium sauté 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.
Cook the lentils in 4 cups of water with the onion, turnip, and ground cloves 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. Drain any little amount of water left in the saucepan. Now add the leek and carrot mixture to the saucepan with the lentil mixture. Add butter and combine until melted. Turn off heat.
Whisk together the ¼ cup of olive oil, the mustard, vinegar, salt, and pepper. Add the vinaigrette to the lentils saucepan. Add salt and pepper to taste and serve.