INGREDIENTS
4
stalks Celery
1 1/2 cups
Cherry tomatoes
3 cups
French green lentils
1
medium clove Garlic
1 tsp
Herbes de provence
1/4 cup
Parsley, packed fresh
2
Shallots, medium
2 tsp
Vegetable broth, reduced sodium
2 tsp
Dijon mustard
1
Black pepper, Freshly ground
1 pinch
Sea salt
2 tbsp
Red wine vinegar
4 cups
Water