Lentils with Root Vegetables


3/4 cup French lentils

--- Cook in boiling salted water, approx 20 minutes

--- Season and allow to cool

2 large carrots, 3/8" cubes

1 medium leek, coarsely chopped

1 celery root, 3/8" cubes

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

3 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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