French Lentil and Dijon Winter Warm Bowl

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add diced shallot and carrot, cook for 4 minutes until softened. Add garlic and stir for 30 seconds.

Add lentils, thyme sprigs, bay leaf, and 2 cups of water. Bring to a boil, reduce heat, and simmer for 22-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid. Remove thyme sprigs and bay leaf.

In a small bowl, whisk together remaining 1 tablespoon olive oil, Dijon mustard, and red wine vinegar until emulsified. Season with salt and pepper.

Toss the warm lentils with the Dijon vinaigrette and fold in chopped parsley. Serve in deep bowls while warm — the lentils absorb the dressing as they cool slightly.