French Mustard Lentils with Roasted Carrots

French-style green lentils and roasted carrots tossed with Dijon mustard, shallot, vinegar, olive oil, and parsley for an easy vegetarian side or light main.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup green lentils
• 1 pound carrots
• 1 tablespoon dijon mustard
• 2 tablespoons olive oil
• 1 shallot
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 cups water

Cooking instructions

1. Heat the oven to 425°F. Peel the carrots, halve them lengthwise, and cut them into 2-inch pieces. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and the pepper on a rimmed baking sheet. (about 5 min) — 425°F
2. Roast the carrots until browned at the edges and tender when pierced with a fork, 25 to 30 minutes. (about 30 min) — 425°F
3. Rinse the lentils and place them in a saucepan with the water and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook uncovered until tender but not mushy, 20 to 25 minutes. (about 25 min)
4. Drain the lentils well. While they are warm, stir in the Dijon mustard, finely chopped shallot, vinegar, and remaining 1 tablespoon olive oil. (about 3 min)
5. Fold in the roasted carrots and chopped parsley. Taste and adjust the salt and pepper before serving warm. (about 2 min)