Warm ham and lentil salad - Test 1

http://www.cuisineetgourmandise.fr/2019/03/plat-de-lentilles-vertes-aux-champignons-jambon-indice-glycemique-bas.html 

http://la-cuisine-de-gigi.com/2018/04/lentilles-vertes-au-jambon-et-carottes.html

1 - It's good with a healthy slice of buttered bread, but something is missing, and I think it's 'tang', which could be achieved with a vinaigrette, which I am adding.

2 - I thought this second iteration with the vinaigrette was better, but Ben still felt that it lacked a certain 'je ne sais quoi'. I suspect it just needs to actually be served on a bed of lettuce.

3 - Yup, it really needs to be served on a bed of lettuce. :)

2/3 cup French lentils

1 1/2 cups chicken or pork bone broth

1 bouquet garni of thyme, parsley and celery or lovage

1/4 cup olive oil

3-4 tsps red wine vinegar

1 tsp dijon mustard

6 oz mushrooms, cubed

1-2 carrot, cubed

6 oz ham slice (1/4" thick) cut into cubes

1 small onion, chopped

1 garlic clove

Salt and pepper

1-2 tsps Dijon mustard

Crisp lettuce leaves.

1. In a saucepan, cook the lentils in the broth with the bouquet garni until cooked through, about 30-40 minutes.
2. Prepare the vinaigrette. In a small bowl whisk together (or put in a small jar with a tight lid and shake vigorously) the 1/4 cup of oil, the vinegar and the dijon and set aside.
3. Meanwhile, in a high-sided fry pan dry sauté the onion, carrot, mushrooms and ham cubes until liquid has evaporated and it's starting to brown.
4. Add garlic and a healthy pinch each of salt and pepper to taste. Stir for about 1 minute or until the garlic starts to colour. If the lentils aren't cooked, set aside.
5. When the lentils are perfectly cooked, mix in half the ham mixture and stir in the mustard. Re-heat the rest if necessary.
6. Serve on fresh lettuce leaves with the remaining, re-heated ham mixture served on top and drizzle with the vinaigrette.