Gordon Hamersley, Hamersley Bistro, Boston, MA.
2 teaspoons olive oil
1 medium carrot, cut into a small dice
1 medium leek, cut into a small dice and washed well
4 cloves garlic, finely chopped
1 teaspoon chopped thyme
1 cup french lentils
3 cups chicken broth
1 tablespoon Dijon mustard
1 shallot, finely chopped
¼ cup red wine vinegar
¾ cup olive oil
- Heat the olive oil in a small saucepan over medium heat. Add the carrot, leek, garlic and thyme. Cook, stirring, for about 2 minutes. Add the lentils and stir to combine. Add the chicken broth and bring to a boil. Lower the heat and simmer until the lentils are tender, 35-40 minutes. Allow to cool and then drain.
- In a small bowl, combine the mustard, shallot, red wine vinegar, salt and pepper to taste. Whisk in the olive oil in a slow steady stream until it’s all incorporated and an emulsion forms.
- Place the lentils into a large bowl and add the vinaigrette to taste and toss and season with salt and pepper.
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