Name: A Perfect Pot of Lentils
Ingredients: 5 flat-leaf parsley sprigs, plus finely chopped leaves for garnish; 2 thyme sprigs; 1 fresh bay leaf; 1 tablespoon olive oil; 2 shallots, peeled and halved lengthwise; 3 large garlic cloves, lightly smashed; 4 cups low-sodium chicken broth or vegetable broth; 4 cups water; 1 1/2 cups dried French lentils, rinsed; 1 large carrot, peeled and cut crosswise into 2-inch pieces; 1 celery stalk, cut crosswise into 2-inch pieces; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt, plus more to taste

Ingredients

5 flat-leaf parsley sprigs, plus finely chopped leaves for garnish
2 thyme sprigs
1 fresh bay leaf
1 tablespoon olive oil
2 shallots, peeled and halved lengthwise
3 large garlic cloves, lightly smashed
4 cups low-sodium chicken broth or vegetable broth
4 cups water
1 1/2 cups dried French lentils, rinsed
1 large carrot, peeled and cut crosswise into 2-inch pieces
1 celery stalk, cut crosswise into 2-inch pieces
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste

Steps

Gather parsley sprigs, thyme sprigs, and bay leaf together; tie securely using kitchen twine. Set herb bundle aside.
Heat oil in a large saucepan over medium. Add shallots and garlic; cook, stirring often, until garlic is lightly browned and shallots begin to soften, about 5 minutes. Add broth, 4 cups water, lentils, carrot, celery, and herb bundle; bring to a boil over medium-high. Reduce heat to low, and simmer, uncovered, until lentils are tender but retain their shape, 30 to 40 minutes. Remove from heat.
Pour lentil mixture through a fine wire-mesh strainer set over a bowl, reserving 1 cup cooking liquid. Remove and discard shallots, carrot and celery pieces, garlic, and herb bundle.
Transfer lentils to a serving bowl. Stir in mustard and salt. For a thinner consistency, stir in reserved cooking liquid, 1/4 cup at a time, if desired. Season with additional salt to taste. Garnish with finely chopped parsley.