I took Thomas Keller’s Recipe for Lentils Vinaigrette and made some substitutions and minor additions.

The ingredients I used are

2 lbs Black Beluga Lentils

2 branches of fresh Bay Leaves

1 head of garlic sliced in half

1 parsnip cut in half ( I believe the recipe says to use carrot but I like the flavor of parsnips so I used parsnip)

about a teaspoon of dried Thyme (sprays of Thyme are used in the real recipe but I didn’t have any that day)

1 large Sweet Onion (one half diced the other 1/2 whole)

3 Tablespoons Red Wine Vinegar (You don’t use all three tables at the same time)

2 teaspoons Kosher Salt

Some Fresh Ground Black Pepper

1 1/2 Tablespoon Dijon Mustard

1/4 C Extra Virgin Olive Oil

About a Cup of sliced Scallion

2 carrots shredded (my addition I think they play well against the parsnip flavor)

About a handful of fresh chopped parsley

Take your Lentils, Onion, Parsnip, Garlic, Bay leaves, Thyme, and Bring to Boil and then cover and simmer till done. (about 20 minutes)

This is important

When the lentils are done discard the onion, parsnip, garlic and bay leaves. NOW ADD 2 Tablespoons of Red Wine Vinegar, your two teaspoons of salt and some fresh ground black pepper and let sit and get cool. This is Thomas Keller’s method sort of but not exact I note.

Now make the Vinaigrette!

I find it easiest to start with your 1 1/2 Tablespoon of Dijon and slowly add your 1/4 Cup of Extra Virgin Olive Oil and after that’s emulsified slowly add your 1 Tablespoon of Red Wine Vinegar and add to your cooled lentils.

Now add your Carrot, Onion, Scallion, and Parsley to the lentils.

Mix and your done. You can vary the recipe as much as you like. You might want it saucier and might want to double up on the vinaigrette but I like it drier. Last time I made this I used Regular Lentils and with my Three Hour Onions Recipe that you can find under recipes and it tasted very good that way warm. (I didn’t add all the raw onions and used the three hour onions and scallions)