Lentil salad

Mix finely chopped Vegetables and mustard sauce with softly boiled lentil.

35 min · 3 servings

Ingredients

Dry lentils, 150 g carrots, 80 g Red Onion, 50 g parsley, 15 g olive oil, 25 ml Lemon Juice, 25 ml Dijon mustard, 10 g salt, 3 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Wash lentil, boil in plenty of water for 20 to 25 minutes, and drain.
Cut carrots into small pieces and blanch in boiling water for 2 minutes.
Mince onion and parsley, and mix with oil, Lemon Juice, mustard, and salt.
Mix Vegetables and dressing into lukewarm beans and let sit for 5 minutes.

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