French green lentils can be hard to find. Brown lentils may be substituted. They cook in less time and are more likely to break apart, so watch them closely.
In a large saucepan, heat 2 teaspoons of olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are softened, about 5 minutes. Add the garlic, mustard seed and fennel seed, and saute until the spices are fragrant, about 1 minute.
Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.
In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the remaining olive oil.
Add the vinaigrette, parsley and pepper to the lentils and toss gently to mix and coat evenly. Serve warm.
This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.
Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission.
Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press.
Make your tax-deductible gift and be a part of the cutting-edge research and care that's changing medicine.