When the fridge is empty, but your pantry is stocked, this is a great lunch or side for dinner. It’s very filling and delicious!
LENTIL SALAD WITH MUSTARD & TOMATOES (from GP’s It’s All Good)
1 cup lentils (dark green French)
1 tablespoon Dijon mustard
1/2 tablespoon coarse seeded mustard
Juice of a 1/2 lemon
2 tablespoons white vinegar (or apple cider vinegar)
1/4 cup olive oil
a large pinch of salt
1/2 onion finely diced (shallot, red, or vidalia onion will work)
1 cup halved cherry tomatoes
chopped basil to top (if you have it!)
Cook lentils in a pot of simmering salted water, about 20 minutes. Drain lentils and set them aside to cool.
In a small bowl, whisk together mustards, lemon juice, vinegar, olive oil, and a large pinch of salt. Add lentils, onions, tomatoes, and basil. Season with salt and more lemon to taste. It’s even better if it can sit at room temperature for a half hour before serving.
Another lentil hit? Try Chef Michael’s Curried Red Lentil Dhal. Yum.