Barefoot Contessa | Warm French Lentils | Recipes

Ingredients

• 2 tablespoons plus ¼ cup good olive oil
• 1 leek, white and light green parts, sliced ¼ inch thick
• 2 carrots, scrubbed and ½-inch-diced
• 1 teaspoon minced garlic
• 1 cup French green Le Puy lentils
• 1 whole onion, peeled and stuck with 6 whole cloves
• 1 white turnip, cut in half
• 1 teaspoon unsalted butter
• 4 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper