Warm Lentils with Mustard Vinaigrette

• 1 1/2 cups black lentils
• 2 bay leaves
• 2 cloves garlic, smashed
• 1 stalk celery
• 1 small bundle fresh thyme
• 1/2 carrot, peeled
• 1/2 fennel bulb
• 1/2 red onion, peeled, root end left on
• Kosher salt
• Olive oil, for sauteing
• 1/2 carrot, finely diced
• 1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
• 1/2 onion, finely diced
• 1 clove garlic, smashed
• 1/2 cup red wine vinegar
• 3 tablespoons whole-grain mustard
• Kosher salt
• 1 tablespoon chopped fresh parsley

1. For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt.
2. Add water to the pan until it covers the ingredients by about 2 inches.
3. Bring the water to a boil over medium heat, and then reduce the heat to a simmer.
4. Cook until the lentils are soft, 20 to 30 minutes.
5. Ladle off 1 cup of the lentil-cooking water and reserve.
6. Remove all the vegetables and aromatics from the lentils and discard.
7. Drain the lentils.
8. For the warm salad: Heat a large saute pan with enough olive oil to coat the pan.
9. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes.
10. Add in the garlic and saute 1 minute more.
11. Add in the lentils, red wine vinegar and mustard.
12. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes.
13. Season with salt and garnish with chopped parsley and fennel fronds.

black lentils, bay leaves, garlic, celery, thyme, carrot, fennel bulb, red onion, kosher salt, olive oil, carrot, fennel bulb, onion, clove garlic, red wine vinegar, wholegrain mustard, kosher salt, parsley

Taken from www.foodnetwork.com/recipes/anne-burrell/warm-lentils-with-mustard-vinaigrette.html (may not work)