Here’s what
you need:
¾ C French
lentils
1 bay leaf
1 ½ C
vegetable stock or water with some vegetable bouillon
1 T olive
oil
1 onion,
diced
1-2 carrots,
diced
1-2 celery,
diced
4-5 sun
dried tomatoes, diced
2 T red wine
vinegar
1 T Dijon
Here’s what
you do:
Rinse and
sort the lentils. Simmer them with the bay leaf in the vegetable stock for
about 40 minutes. Drain the excess water.
In the
meantime, sauté the onion, carrot and celery until soft and starting to get
some color. Add the sun dried tomatoes. Set aside.
Whisk
together the red wine vinegar and Dijon. Combine everything gently and enjoy!
Best served warm.
Tracy's Living Cookbook
www.mylivingcookbook.blogspot.com
