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