Dijon Lentils With Carrots And Herbs Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring protein-packed Puy lentils, tender carrots, and a tangy Dijon dressing. Perfect for a wholesome and satisfying meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 100 g Milky Mist Cooking Unsalted Butter
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 500 ml American Garden Apple Cider Vinegar
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper

Instructions

1. 1. Heat 2 tablespoons of Bertolli Extra Virgin Olive Oil in a medium sauté pan over medium heat. Add 2 diced Orange Carrots and cook for 7-8 minutes, stirring occasionally, until softened. Add 1 minced Garlic clove and cook for 1 more minute. Remove from heat and set aside.
2. 2. In a large saucepan, combine 4 cups of water and 1 halved Sambar Onion. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes to infuse the water with flavor. Discard the onion.
3. 3. In a small bowl, whisk together 4 teaspoons of Devavo Dijon Mustard Sauce (Classic French), 2 tablespoons of American Garden Apple Cider Vinegar, 1 teaspoon of Simply Staples Mineral Rich Sea Salt, 1 teaspoon of Everest White Pepper, and 2 tablespoons of Bertolli Extra Virgin Olive Oil until emulsified.
4. 4. In a medium mixing bowl, combine the sautéed carrots and garlic. Add 1 teaspoon of Milky Mist Cooking Unsalted Butter and stir until melted and evenly distributed.
5. 5. Pour the Dijon dressing over the carrot mixture and toss well to coat. Let the dish cool slightly for about 10-15 minutes to allow the flavors to meld.
6. 6. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature for a satisfying dinner.