Ingredients
1 cup black or Le Puy lentils, picked over and rinsed
1/2 yellow onion
2 cloves garlic
2 teaspoons grated peeled fresh ginger (from a 3/4-inch piece)
1 teaspoon Dijon mustard
3 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 carrots, peeled and shaved into thin strips with a peeler
1 cup packed fresh flat-leaf parsley leaves
Preparation
Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.
