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Lentil Salad with Mustard and Tomatoes (Side Dish)

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Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 cup  lentils  (any kind of lentil will work!)
  • 1 tablespoon  Dijon mustard
  • 1 tablespoon  coarse seeded mustard
  • Juice of 1/2 lemon
  • 2 tablespoons  white wine vinegar
  • 1/4 cup  extra virgin olive oil
  • Coarse sea salt
  • 1 small  red onion, finely diced
  • 1 cup  halved cherry tomatoes
  • 1/4 cup  chopped Italian parsley

Instructions

  • Bring a large pot of salted water to a boil. Add the lentils and turn the heat down to medium. Cook until the lentils are cooked through, about 20 minutes. Drain the lentils and place them in a large mixing bowl. Set aside.
  • In a small bowl, or glass measuring pitcher, whisk together both mustards, lemon juice, vinegar, olive oil and a generous pinch of salt. Pour the vinaigrette over the lentils, and gently toss in the rest of the ingredients. Season with salt and pepper, and feel free to add more lemon juice or olive oil. My family likes things extra lemony, so I usually end up adding more lemon juice.
  • Set the salad aside for 1/2 hour to allow all the flavors to blend together. You don’t have to refrigerate it – this salad tastes delicious at room temperature!