- 5 Cups water
- 2 Cups French green (puy) lentils, rinsed and picked over
- 1 bay leaf
- 2 Teaspoons salt, divided
- 2 small celery stalks, finely chopped
- 2 small carrots, finely chopped
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 1/2 Teaspoon fresh thyme, minced
- 1/4 Cup plus 1 tablespoon olive oil, divided
- 3 Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
Place the water, lentils, and bay leaf in a saucepan set over high heat, and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Add 1 teaspoon salt, and continue simmering for 10 more minutes, until the lentils are tender.
While the lentils are cooking, warm 1 tablespoon of olive oil in a large sauté pan, set over medium-low heat. Add the celery, carrots, garlic, onion, thyme, and ½ teaspoon salt and cook, stirring occasionally, until onions are soft and translucent, about 5-7 minutes.
In a small bowl, whisk together the vinegar, mustard, and remaining ½ teaspoon of salt. Add the remaining ¼ cup of olive oil in a steady stream, whisking constantly until the vinaigrette is well blended.
When the lentils are cooked, drain them, and discard the bay leaf. Add the lentils and vinaigrette to the pan of cooked vegetables and stir to mix.