Warm Lentils with Mustard Vinaigrette

Ingredients

• 1 1/2 cups black lentils
• 2 bay leaves
• 2 cloves garlic, smashed
• 1 stalk celery
• 1 small bundle fresh thyme
• 1/2 carrot, peeled
• 1/2 fennel bulb
• 1/2 red onion, peeled, root end left on
• Kosher salt
• Olive oil, for sauteing
• 1/2 carrot, finely diced
• 1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
• 1/2 onion, finely diced
• 1 clove garlic, smashed
• 1/2 cup red wine vinegar
• 3 tablespoons whole-grain mustard
• Kosher salt
• 1 tablespoon chopped fresh parsley

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