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Ingredients

• 1 pound ground pork, preferably shoulder
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons fennel seeds, toasted and lightly pounded
• 2 garlic cloves, pounded to a pure
• 1/2 teaspoon dried chile flakes
• 1 cup French green lentils
• Salt
• 1 tablespoon sherry (or red wine) vinegar plus more to taste
• Freshly ground black pepper
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 carrot, peeled and diced quite small
• 1 stalk celery, washed and diced quite small
• About 1/4 cup quite-small-diced onion

Description

Serious Eats