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Robin Ward

Lentil Salad with Mustard + Tomatoes

A zesty, protein-packed salad of earthy French lentils, tangy mustard, juicy tomatoes, and fresh herbs, easily thrown together for a quick, satisfying meal or side dish that even beginners can master.
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Servings: 4
Course: #maindish, #sidedish, Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 cup lentils (preferably the dark-green French variety called du Puy)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp coarse seeded mustard
  • Juice of ½ a juicy lemon
  • 2 Tbsp white wine vinegar
  • ¼ cup extra virgin olive oil
  • coarse sea salt
  • 1 small red onion, finely diced
  • 1 cup halved yellow cherry tomatoes (I couldn't find yellow, so I used red. Yellow is sweeter and less acidic.)
  • ¼ cup roughly chopped Italian parsley

Method
 

  1. Bring a large pot of salted water to a boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils, place them in a large mixing bowl, and set them aside.
  2. In a smaller bowl, whisk together the 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 a least ½ hour and served at room temperature.