Easy French Lentils With Garlic and Herbs Recipe

Ingredients (12)

• 1 cup (7 ounces/200g) French Le Puy Lentils, picked over for stones
• 1 medium carrot, trimmed and peeled
• 1 medium yellow onion, halved through the root
• 1 medium rib celery
• 2 medium cloves garlic
• 2 or 3 sprigs rosemary, thyme, or sage (or some combination)
• Kosher salt
• 2 tablespoons unsalted butter
• 1/2 pound (225g) very finely diced combination of shallot, carrot, celery, and turnip (from about 3/4 pound/340g total vegetables)
• Red wine vinegar, to taste
• Kosher salt and freshly ground black pepper
• Small handful minced flat-leaf parsley leaves and tender stems