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Root Vegetables and Lentils in Mustard Sauce

This is an adaptation of a recipe I posted before: Lentils with Turnip, Leeks and Carrots.

I made a few edits since I’m still doing my series on “Hotel Home Cooking.” Much of the original recipe was followed; however, I lacked cloves and red wine vinegar plus I had some yellow zucchini that I added to the carrots, leeks, and garlic.

The final result isn’t that attractive. Fortunately, the flavors are rich with the Dijon mustard vinaigrette that’s added at the end.

This is a good recipe too since it is affordable and makes enough for a couple evenings.