Dijon Lentil Salad

Ingredients

• 2 Tbsp olive oil
• 1 med turnip
• 4 med 1/2 lb. carrots
• 1 med onion
• 1 tsp minced garlic
• 1/2 tsp ground cloves
• 1 cup brown lentils
• 4 cups water
• 1/4 cup red wine vinegar
• 2 Tbsp dijon mustard
• 1 1/2 tsp salt
• To taste cracked black pepper
• 1 Tbsp butter
• 1/2 bunch fresh parsley

Directions

1. Peel the carrots and turnip, then chop them into small pieces, about 1/4 to 1/2 inch square. Warm 2 Tbsp of olive oil in a large pot over medium heat, then add the carrot and turnip and cook until the turnip looks a little translucent, about 2-3 minutes.
2. As those vegetables cook, dice the onion small. Stir the onion, ground cloves and garlic into the pot, then keep cooking and stirring until the onion turns translucent, about 5 minutes.
3. While the vegetables are on the stove, measure the lentils and sort through them for any tiny stones or bits of debris. Add the lentils and water to the pot, cover, and bring everything to a boil. Boil until the lentils are tender, approximately 20 minutes. To test them, lift out a few lentils with a fork and taste them; they should be soft, with a bean-like texture.
4. Once the lentils are cooked, pour them into a colander to drain. Put the lentils back in the pot with the burner turned OFF, add 1 Tbsp of butter, and stir until it melts. Leave the lentils to cool a bit while you make the dressing.
5. In a large bowl, whisk the dijon, red wine vinegar, salt and freshly cracked pepper until combined. Rinse a half bunch of parsley, shake it dry, and chop it roughly.
6. Add the lentils, while still slightly warm, to the bowl of dressing and toss until coated. Stir in the parsley until everything is evenly combined. Serve warm, or chill and serve cold.