Lentils with Burrata

I made this as part of a birthdya celebration dinner and really enjoyed it. 300g (1 and 1/2 cups) Puy lentils, rinsed 1 large carrot, peeled and chopped into small dice 2 celery sticks, chopped into small dice 1/2 medium sized onion, peeled and cut into small dice 2 cloves garlic, peeled and cut into small dice 3 sprigs fresh thyme, leaves only 2 large burrata balls (or 4 smaller ones) salt and pepper to taste Basil oil: handful of fresh basil leaves extra virgin olive oil salt and pepper to taste Dressing: 1 tsp Dijon mustard 30ml (2 tblsp) extra virgin olive oil 1 tsp red wine vinegar salt and pepper 1/4 tsp caster sugar 50g (3 tblsp approx) Gorgonzola cheese, broken up into small pieces Make the basil oil by placing the washed leaves (reserve a few for the garnish) into a food processor with some oil and salt and pepper to taste. Process for a few seconds until you have a thin oil and set aside. Put the Puy lentils in cold water in a medium saucepan so that they are covered by about 7cm (3 inches) water. Bring to the boil and cook for about 30-35 minutes or until they are just soft but still hold their shape. Drain and set aside. In a large frypan, heat up a couple of tablespoons of olive oil on medium heat and add the carrot, celery, onion and thyme. Cook on low-medium heat for around ten minutes, so that the vegetables are softened but not coloured, add the garlic and cook for a few more minutes. Add the drained lentils and heat through, adding a bit of water if necessary to stop them sticking. Add salt and pepper to taste. Keep on low heat whilst making the dressing. To make the dressing, place the olive oil, red wine vinegar, mustard, pinch of salt, some pepper and the sugar into a small bowl and whisk. Stir through the Gorgonzola. Add the dressing to the cooked vegetables and place on a serving plate. Tear open the burrata onto the vegetables (using individual or shared plates). Drizzle on some basil oil and garnish with reserved basil leaves.