(This recipe was given to me by my friend Silvia, passed on from her friend Melinda . . . ) . . . Great for everyday eating or to take as a quick potluck dish. My comments are in blue.
1 quart water
1 cup French Le Puy Lentils (small green, sold at Whole Foods in bulk)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1/4 red onion (to taste), finely chopped (you can substitute white onion)
4 scallions finely chopped (optional)
1/2 cup chopped fresh parsley OR cilantro
In saucepan, bring water to boil. Stir in the lentils, turn down heat & cook for 20 or 25 minutes or until lentils are tender but still have some bite.
Meanwhile, in a bowl, whisk together the salt, pepper & vinegar until salt dissolves.
Whisk in mustard. Add the oil in a thin steady stream, whisking until the dressing emulsifies.
When the lentils are cooked, drain them into a colander. Transfer the lentils to a bowl. Spoon half of the dressing over the lentils while they are hot.
Stir gently. Let them sit until they are just warm.
Add the onion, scallions & parsley.
Stir and add enough dressing to coat the lentils.
If you’re not a fan of raw onion, “marinate” the finely chopped onion in the dressing while you’re cooking the lentils.