2 tbsp. olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, peeled and 1/2-inch-diced
2 tsp. minced garlic
2 cups French green lentils
2 whole onions, peeled and stuck with 6 whole cloves
2 white turnips, cut in half
2 tsp. unsalted butter
8 tsp. Dijon mustard
4 tbsp. red wine vinegar
2 tsp. freshly ground pepper
1. Heat the olive oil in a 12-inch saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 8 cups of water, onions, and turnips in a large saucepan and bring to a boil. Lower the heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onions and turnips and drain the lentils. Place them in a medium bowl and add the butter.
3. Meanwhile, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.
4. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll need.
*Adapted from Ina Garten