Ingredients

• 1 cup Petite French Green Lentils
• 1 Bay Leaf
• 2-1/2 cups Water
• 1/4 cup Olive Oil + 2 Tbsp, divided
• 1 cup Onion thinly sliced (about 1/2 large)
• 1 cup Carrots diced (about 2)
• 1 tsp Garlic minced
• 2 Tbsp Red Wine Vinegar
• 1 Tbsp Dijon Mustard
• 1 tsp Salt
• 1 tsp Ground Black Pepper

Instructions

1. Sort and rinse Bob’s Red Mill Petite French Green Lentils. Combine lentils, bay leaf and water in a pot and bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes. Remove bay leaf and drain.
2. While lentils are cooking, heat 2 Tbsp oil in a sauté pan over medium heat. Add onions and carrots and cook, stirring often, until the onions are tender, about 10 minutes. Add garlic and cook until fragrant, one additional minute.
3. Meanwhile, whisk together vinegar, mustard, salt, pepper and remaining ¼ cup olive oil.
4. Combine lentils and sautéed onions and carrot with dressing. Serve warm.