As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.
Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute. Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes.
Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils.