Green Lentil Mustard Salad

Name: Green Lentil Mustard Salad
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 2 servings
Cuisine: European
Ingredients: 140 g Dry green lentils; 120 g Carrot; 50 g Yellow onion; 700 ml Water; 15 g Prepared mustard; 20 ml White wine vinegar; 25 ml Olive oil; 2 g Fine salt

Warm lentils take up a mustard dressing, while finely diced carrot and onion keep the salad from feeling too soft. Choose it for a lunch that can be eaten with a fork rather than a bowl of broth. Stop cooking when the lentils are tender but still distinct, and drain them well before dressing. Red lentils will not give the same result.

Whole lentils with finely chopped onion and dressing in a serving bowl. — Representative photograph · Salade lentilles brunes.jpg by DocteurCosmos · Source · CC BY-SA 3.0. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. This adaptation is available under CC BY-SA 3.0. Representative dressed whole-lentil salad with onion. The recipe carrot is not pictured, and the photograph does not establish the dressing formula. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 12 min · Cook time: 30 min · Total time: 42 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

140 g Dry green lentils
120 g Carrot
50 g Yellow onion
700 ml Water
15 g Prepared mustard
20 ml White wine vinegar
25 ml Olive oil
2 g Fine salt

Allergens listed for these ingredients · Mustard. Check package labels.

Step-by-Step Instructions

Rinse lentils and simmer in the measured water until tender but still holding their shape. Drain well.
Dice carrot and onion very finely. Whisk mustard, vinegar, oil and salt in a serving bowl.
Toss the warm lentils with dressing, carrot and onion. Rest for five minutes so the dressing coats the lentils before serving.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, whisk and spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Use green lentils, not split red lentils, for distinct grains in the salad. Red lentils break down and would turn the mustard dressing into a puree.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.