2 tbsp. olive oil
1 tbsp. garlic cloves, minced
1 small onion or 1 leek (white and pale green portion only), diced
3 to 4 carrots, peeled and diced
3½ c. chicken or vegetable broth
1¼ c. petite French green lentils, or can substitute other green/brown lentils
2 bay leaves
Salt and pepper, to taste
Fresh bread, for serving
½ c. olive oil
1 tbsp. red wine vinegar
2 tbsp. lemon juice
2 tbsp. Dijon mustard
Salt and pepper to taste
Heat olive oil in a Dutch oven or medium size pot.
Add minced garlic, onion or leek and carrots to the pan and cook until garlic is fragrant, about 3 to 4 minutes.
Pour in broth and lentils. Add bay leaves, then bring mixture to a boil. Reduce heat to low and let lentils simmer uncovered for about 20 to 25 minutes,* stirring 1 to 2 times and adding additional water if needed.
To make Dijon vinaigrette: In a small jar, combine olive oil with red wine vinegar, lemon juice and Dijon mustard. Shake to mix, and add salt and pepper to taste.
To serve: Remove bay leaves and spoon lentils onto a plate. Drizzle over some dressing and serve with a side of toasted and buttered bread.