• If using dried lentils, spread them out on the counter or cookie sheet to remove small stones and other debris that may have been harvested with the lentils.
• Then rinse them in cold water, place them in a pot that leaves room for boiling, then cover with fresh water, bring them to a boil with salt if you like, and simmer for 5 minutes.
• Drain them and put them back in the pan together with the onion (now stuck with the clove – just stick it into the onion!), the carrot cut in small chunks, celery, garlic, black pepper, and Bouquet Garni*.
• Cover with boiling water and simmer for half an hour or until they are tender.
• Drain immediately and discard the bouquet garni, onion, celery, and carrot pieces, or make a delicious cream soup by blending the vegetables and following one of my cream soup recipes.
• Mix your Vinaigrette à la Moutarde dressing (directions below), into the warm lentils, and add the chopped herbs and finely chopped shallot.
• Serve with fresh vegetables on the side, cucumbers, cherry tomatoes, and greens or choose another

  fresh crudite from this list.

How To Mix Vinaigrette à la Moutarde

• Put the salt into a bowl together with a little black pepper.
• Stir in the vinegar and continue until the salt has dissolved – this is because salt will not dissolve in oil.
• Now add the oil, a little at a time, beating continuously until the dressing is cloudy.
• Stir in the Dijon mustard and then the parsley.
• Allow to stand for about 10 minutes, then shake again before use.
• Savourer!