
A bistro-style lentil salad with carrot, onion, parsley, and a sharp Dijon vinaigrette.
1 cupGreen Lentils
80 gCarrot
60 gOnion
10 gParsley
15 gDijon mustard
Simmer green lentils with carrot and onion until tender but not mushy.
Drain the lentils and let them cool slightly.
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1.5 tbspVinegar
1.5 tbspDressing oil
To tasteSalt
To tasteBlack Pepper
Whisk Dijon mustard, vinegar, dressing oil, salt, and black pepper.
Toss lentils with the dressing and parsley.