Serves 6

1 large carrot, peeled and cut in 4 pieces
1 celery stalk, cut in half
½ white onion, peeled
2 whole cloves
1 cup lentils, preferably Du Puy
5 cups cold water
1 teaspoon salt, divided
2 tablespoons chives, finely sliced
½ shallot, finely chopped
¼ teaspoon fresh ground pepper
2 tablespoons vinegar
4 tablespoons extra virgin olive oil

Poke the cloves into the onion half. In a large saucepan, add 3 pieces of the carrot, celery stalk, onion, lentils, water and ½ teaspoon salt. Bring to a boil, uncovered. Once at a boil, turn the heat to medium and simmer until the lentils are soft, but still a bit firm to the bite, about 25 – 30 minutes.

Meanwhile, finely chop the remaining carrot. Drain the lentils, discarding the vegetables, and rinse well. Put in a medium bowl and add carrots, chives, and shallot. Mix with a spatula, being careful not to crush the lentils. In a smaller bowl, whisk together remaining ½ teaspoons salt, pepper, and vinegar until salt dissolves. Slowly whisk in olive oil. Pour the vinaigrette over the lentils and stir gently with a spatula. Serve warm.