Lentils with Everyday Root Vegetables


1/2 cup French lentils

--- Cook in boiling salted water, approx 15 minutes

--- Season and allow to cool

1 large carrot, 3/8" cubes

1 large shallot, coarsely chopped

2 stalks celery, 3/8" cubes

--- Sauté in butter and oil, season and cool slightly

2 tablespoons vinaigrette

--- Combine vegetables with lentils, reseason


Use as a side dish, or a bed for any meat, chicken or most fish


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