Lentil salad. Lentils, onions, tomatos and parsley. #guilty
I’ll show you how to transform this traditional lentil salad into a pinup center-of-the-table dish.
250g lentils, cooked “al dente” and drained (or a can of cooked lentils, drained)
1 small onion
½ yellow bell pepper
½ cup cashew (or walnuts, even pine nuts)
1 big tsp. Dijon mustard
1 tsp. grated nutmeg
1 tsp. powdered garlic
Juice of ½ orange
Salt and pepper
Roughly chop the cashews. Heat up a frying pan and toast the cashews, always stirring. Cashews are naturally oily, so no need to add olive oil or any other fat. Just watch out so they don’t burn.
Dice the onion and bell pepper in small pieces and add to the lentils. When the cashews are cold, add them as well. Mix in the dry spices, and the orange juice making sure everything is well blended and infused with flavor.
Last step, add the mustard. Serve it cold or at room temperature.
Tip: Loads of recipes on the wild webs show you how to make your own Dijon mustard. I’ve never tried myself, but it seems like it works, and it might be a cheaper option than buying a glass of it, depending on where you live. If you are in Dijon send us a kiss, you chic devil.
Tip number two: I prefer Dijon mustard with the seeds, I think it tastes interesting and the color is super nice. But use whichever fancies you, as long as they’re not those Fukushima-yellow fake mustard tubes you get in the bottom shelf.