1. Saute leeks and carrots in olive oil until tender. Add garlic. In a separate pan add 4 cups water and lentils. Take a whole onion and stick whole cloves in it and put in pan. Take a turnip and cut in half and add cut side down in pan. Cook 20 min. or until tender. Remove turnip and onion and toss. Drain lentils and put in pot with leeks and carrots. Add 1 tsp of butter and pour Mustard Vinegarette over lentils. Serve warm.
