INGREDIENTS
1
Bay leaf
1/2 cup
Carrots
1/3 cup
Celery
2 cloves
Garlic
1
Lemon, zest of
1
Lemon peel
6 tbsp
Parsley, fresh
1 cup
Red lentils, dry
1/2 cup
Shallots
1
sprigs Thyme, fresh
2 tsp
Thyme, fresh
1/2 tsp
Dijon mustard
4 tbsp
Lemon juice, fresh
2
Salt
1
Salt and pepper
6 tbsp
Olive oil