Quick to prepare, with vivid flavors.
Heat two tbsp oil in a sauté pan over medium heat. Add leeks and carrots and cook five minutes. Add garlic and cook one minute more.
Place lentils, onion with cloves, and turnip in a large saucepan. Add 4 cups of water and bring to a boil. Lower heat, add leeks and carrots, and simmer uncovered for 20 minutes or until lentils are tender. Remove onion and turnip, drain the lentils and place in a medium bowl. Add butter.
While lentils are cooking, whisk together ¼ cup olive oil, mustard, vinegar, salt and pepper. Add to lentils, stir well, and allow lentils to cool to just warm, about 15 minutes. Serve with rice.
Adapted from Barefoot Contessa: How Easy is That?