11-year-old: when I walk, I don’t simply move. I push the world behind me.

Me: ????

Lentils with basil oil and burrata

(Adapted from Polpo)

For the basil oil:
1 bunch of basils (take only leaves)
Olive oil
Salt and ground pepper to taste

For mustard sauce:
50 ml olive oil
12 ml red wine vinegar
1/2 tbs Dijon mustard
1/2 tsp sugar
Salt and pepper to taste

For lentils:
400 g lentils
Olive oil
3 garlic cloves (minced)
2 large carrots (peeled and chopped)
3 celery sticks (peeled and chopped)
1 onion (peeled and chopped)
5 sprigs of thyme (chopped)

For topping:
Burrata balls

To make the basil oil:

1. In a food processor, add basil leaves + olive oil and process until smooth.
2. Season with salt and pepper to taste.
3. Set aside.
   

To make the mustard sauce:

1. In a bowl, whisk all ingredients together.
2. Set aside

To make the lentils:

1. In a large saucepan, add water to cover the lentils by about 3″.
2. Bring to boil and cook until tendered.
   • Note: I used Trader Joe’s whole-green dried lentils and it took 15 minutes.
3. Drain and refresh in cold water to stop the cooking.
4. Set aside.
5. In a large cast iron pan, heat olive oil.
6. Add garlic + carrot + celery + onion + thyme.
7. Add a large pinch of salt + ground pepper to taste.
8. Cook until the vegetables are softened.
9. Add the cooked lentils with a splash of water to avoid them from sticking to the bottom of the pan.
10. Add the prepared mustard sauce.
11. Re-season with salt and pepper if needed.

To serve:

1. Spoon the cooked lentils onto a plate.
2. Tear open a burrata and place on top of the warm lentils.
3. Drizzle the basil oil.
4. Serve immediately.