Recipe adapted from IT’S ALL GOOD
This week Poppy and I are staying with Granny and Grandad at a beautiful cottage they rented on Baptiste lake near Bancroft. We are loving every second of it. Since we were lucky enough to have been invited to join them for this week I thought it was only right that I offer to make at least a few of the meals. I decided on this dish for two reasons, number one being that I was craving a vegetarian dish, my mom cooks with meat a lot more than I am used to…not that there is anything wrong with that. I love my mom’s cooking. Number two being that I brought with me two of my newest cookbooks, The Vibrant Table and IT’S ALL GOOD. This recipe was inspired from it’s all good.
- 2 cups dark green lentils, drained and rinsed
- 1 heaping tbsp Dijon mustard
- 1 heaping tbsp whole grain mustard
- juice of 1 medium lemon
- 2 tbsp apple cider vinegar
- 1/4 cup safflower oil
- coarse sea salt ( any salt will do )
- 1 small red onion, diced
- 2 large field tomatoes, diced or 2 cups cherry tomatoes, halved
- handful of radishes, thinly sliced
- 1/2 cup parsley, chopped
In a medium bowl whisk together the mustards, lemon juice, vinegar, oil and salt. Add the remaining ingredients and toss until evenly coated. Set aside on the kitchen counter for a min of 30 minutes.
To serve: You can eat this alone or if you want it to be a more substantial meal serve over mixed greens and top with a poached egg and a side of country bread. Enjoy!