Dressing
1 red onion, peeled and thinly sliced
1/2 tsp Dijon
2 Tbl white or red wind vinegar
1/4 cup Extra Virgin Olive Oil
1/2 tsp lemon juice
Salt and Pepper
Salad
1 cup small lentils (Puy)
3 cups water
2 large tomatoes, small cubes
1/2 large cucumber, small cubes
1 Tbl chives, minced fine
1 Tbl parsley, chopped
1 Tbl basil, chopped
Salt and Pepper
Step 1. Make the dressing.
In a bowl or glass jar, mix the mustard, vinegar, oil, and lemon juice. Add the sliced onion, salt and pepper and combine. Cover and leave in the fridge at least 30 minutes to pickle the onion.
Step 2. Cook the lentils. Place the lentils in a fine mesh strainer and wash them under cold water for around 30 seconds. Add water to a medium saucepan and heat to boiling. Add the lentils and a generous amount of salt and reduce heat to medium-high. Simmer for about 20 minutes until the lentils are barely tender but still have some chew to them. Drain lentils and put in a medium bowl. Let cool thoroughly.
Step 3. Combine. Add the tomatoes, cucumber, herbs and about 2/3rds of the dressing to the lentils. Taste. Add more dressing and salt and pepper if required. Let sit for an hour or so to blend the flavors.
Notes: This is better the next day and in fact keeps for several days and just keeps getting better. The lentils don’t get mushy.
I wound up adding a bit of Italian Dressing to this because I like it more flavored. You can do this or double the dressing recipe.
