Mustard Lentil Salad
Prep Time: 10-30 min
Herbed Mustard Lentils:
~ slightly adapted from It’s all Good by Gwyneth Paltrow
2 ¼ cups cooked lentils
1 tbsp Dijon mustard
1 tbsp grainy mustard (coarse seeded mustard)
3 tbsp lemon juice
2 tbsp white wine vinegar
1/4 cup Extra Virgin olive oil
2 tsp sea salt, divided
1 heaping cup chopped white onion (about half of a large onion)
1 cup chopped cherry tomatoes
1/4 cup fresh parsley or basil leaves, or a mixture
Prepare the onion 30-120 minutes in advance by adding the chopped onion pieces to a small bowl covered with fresh cold water. Add one of the teaspoons of salt to the bowl and soak for a minimum of 30 minutes, and up to several hours on the counter top. This will remove the bite from the onion and mellow the flavour. When everything is ready, toss it all together to combine. Enjoy on toast or as is for an iron-packed meal. Add crumbled feta on top if desired.
Soak the day before you plan to use them. Open the box and empty the contents into a large bowl. Top with clean cold water (to cover by 6 inches), and allow to soak on the counter for 8-24 hours. When ready to cook, drain and rinse the lentils in a colander. They will be well hydrated and about triple the volume.
To cook, place a metal vegetable steamer at
the bottom of a large soup pot. Fill the pot with cold water to just reach the bottom of the steamer basket. Add the soaked lentils to the pot with the steamer basket and bring the water to a boil on high. Turn the heat to medium-high and steam for 25-30 minutes, until the lentils are just tender. Remove from the heat carefully and toss in a large bowl with a few tbsp of olive oil to coat. Transfer the cooked lentils to a container and keep in the fridge for up to a week until ready to use.