Lentil Salad with Mustard and Tomatoes

Some years ago I bought It's All Good by Gwyneth Paltrow after I read an article about the difficulty someone had living like Gwyneth for a week. The article was quite hilarious, but some of the meals sounded good, so I bought it. I had completely forgotten about it when I found it in the spare room and decided I should finally use it.

Ingredients

1 cup of du Puy Lentils
1 tablespoon of Dijon mustard
1 tablespoon of coarse seeded mustard
Juice of a lemon
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Coarse sea salt
1 small red onion, finely diced
1 cup halved yellow cherry tomatoes
1/4 cup roughly chopped Italian parsley

Bring a large pot of salted water to the boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils place them in a large mixing bowl, and set them aside.

In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes and parsley. Season the salad to taste with salt and more lemon and olive oil if you like. This salad is best if it's allowed to sit for at least half and hour and served at room temperature.

Serves 4

I had this salad with a piece of grilled salmon. When I make it again, I will probably only add one tablespoon of vinegar as I thought it was just a little strong.