Warm Lentil Salad with Mustard Vinaigrette

• 300g brown lentils
• 1 red onion
• 2 tomatoes
• 1 cucumber
• 4 radishes
• For the vinaigrette: olive oil, white wine vinegar, Dijon mustard, salt, pepper
• fresh parsley and mint

👨‍🍳 Step-by-step instructions

1. 1

   Cook the lentils in salted water for 25-30 minutes until they are tender but still whole.

2. 2

   Drain and mix immediately with the vinaigrette while they are still warm.

3. 3

   Let cool for 15 minutes.

4. 4

   Add the chopped vegetables: tomato, cucumber, radishes, and red onion in fine julienne.

5. 5

   Adjust the seasoning with salt and vinegar. Add plenty of chopped parsley and mint.

💡 Chef's tip

The trick is to dress the warm lentils: they absorb the vinaigrette as they cool and the flavor penetrates completely.

📝 Our take

Warm lentils with vinaigrette is one of those dishes that wins over even people who claim not to like lentils. The key is dressing them while warm so they absorb the dressing fully. With fresh spring onion and a boiled egg on top it becomes a complete meal.

🍷 Wine & food pairing

Fresh young white wine: Castilian Verdejo or Sauvignon Blanc. Also pairs well with a light lager.

Suggested wine: Sancerre white or Rioja Viura