Tomato & Lentil Salad

Lentils

  • 1 1/2 C Lentils du Puy, rinsed and picked for debris
  • 1 small onion, halved with the skin on
  • 1 carrot
  • 2 stalks of celery
  • 3 bay leaves
  • 1 sprig thyme
  • 3 garlic cloves
  • 3 dried red chillies

 Add all to a large pot and cover with cold water. Bring to a simmer and cook for 25-35 minutes until the lentils are just tender. Remove from the heat and salt the water generously and let the lentils sit in the salted water for 10 minutes more. Remove and drain, discarding aromatics. Let cool to room temperature.

 Salad

  • 1 T whole grain or coarse ground mustard
  • 2 T capers, minced
  • 2 garlic cloves, pounded to a paste
  • 1/3 C good extra virgin olive oil
  • 3 T red wine vinegar
  • sea salt and fresh ground black pepper to taste
  • 1/2 red onion, very small dice
  • 3 heirloom tomatoes
  • 8-10 large basil leaves

Smash the garlic cloves with a meat pounder or the side of your knife several times, sprinkle with coarse kosher salt and smash further, scraping together the paste and running your knife through it until a paste forms. Add to a small bowl along with the mustard and minced capers. Add the vinegar and whisk to combine. Slowly drizzle in the olive oil whilst whisking to form the vinegarette. Put the lentils in a large bowl and add the onion. Slice the tomatoes into 1″ cubes and add to the lentils. Chiffonade the basil leaves and them and the dressing to the salad and mix well. Taste and add salt and pepper (and more vinegar and olive oil) as needed. Let sit for at least half an hour for the flavours to meld.

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