Lentil Salad With Mustard and Tomatoes

Serves 4
From Gwyneth Paltrow’s ‘It’s All Good’

Ingredients

• 1 cup lentils

• juice of 1/2 lemon, plus more for seasoning

• 1/4 cup extra-virgin olive oil, plus more for seasoning

• 2 tablespoons white wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon coarse seeded mustard

• 1/2 teaspoon coarse sea salt, plus more for cooking and seasoning

• 1 small red onion, finely diced

• 1 cup yellow cherry tomatoes, halved

• 1/4 cup curly parsley, roughly chopped
  

Directions

1. Boil a large pot of salted water; add lentils and reduce heat to medium. Cook 20 minutes; drain. Place lentils in a bowl and set aside.
   

2. In another bowl, whisk together juice, oil, vinegar, mustards and salt. Add lemon vinaigrette, onion, tomatoes and parsley to lentils. Season with oil, juice and salt, if desired. 
   

3. Rest at room temperature 30 minutes before serving.