Lentil Salad with Mustard and Tomatoes

By courtneyepowell

Ingredients

• 1 c lentils preferably the dark green French variety called du Puy)
• 1 T Dijon mustard
• 1 T coarse seeded mustard
• Juice of 1/2 juicy lemon
• 2 T white wine vinegar
• 1/4 c EVOO
• Coarse sea salt
• 1 small red onion, finely diced
• 1 c halved yellow cherry tomatoes
• 1/4 c roughly chopped Italian parsley

Preparation

Step 1

Bring a large pot of salted water to a boil, add the lentils, turn heat to medium and cook just until lentils are cooked through, about 20 mins. Drain lentils, place them in a large mixing bowl and set aside.

In a smaller bowl, whisk together mustards, lemon, vinegar, olive oil and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes and parsley. Season the salad to taste with salt and more lemon or olive oil if you like. This salad is best if it's allowed to sit for at least 1/2 hour and served at room temp.