Mustard Lentil Salad
This dish is also great without the saucisson if you prefer a vegetarian version
Serves 2: Preparation 5 minutes, cooking time 45 minutes
- 140g dried green lentils
- 1 large carrot
- 1 red onion
- 1 medium leek
- 50g saucisson with hazelnuts (or a sprinkle or roughly chopped hazelnuts if you want to make this vegetarian)
- 3tsp Dijon mustard
- 3tbsp pumpkin seed oil (or 1tbsp of neutral oil for frying and 2tbsp of a flavoued oil for dressing)
- Salt and pepper
- Chopping board and knife
- Large saucepan and wooden spoon
Start by boiling the lentils in large quantity of salted water (about 1 litre or more). While the lentils are cooking chop the carrot and onion into a small dice and the leek into thin slices. Once the lentils are cooked and tender (around 25 minutes – but it depends on the exact variety you use) drain them and set to one side.
Gently sauté the carrot in the pan in about 1tbsp of oil (the flavourless one if you’re not using pumpkin seed) and after about 10 minutes add the onion and leek as well. After another 5 minutes roughly cube the saucisson and add this to the pan as well. Stir for a final 5 minutes then turn off the heat and return the lentils to the pan along with the mustard, the rest of the oil and some more seasoning. Still well to mix and serve.