photo-10When the fridge is empty, but your pantry is stocked, this is a great lunch or side for dinner. It’s very filling and delicious!


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.



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