Puy Lentils with Dijon Mustard
350 ml Puy lentils
1 shalott, finely minced
1-2 tbsp dijon mustard
1-2 tsp sherry vinegar
salt, black pepper
Boil the lentils in plenty of water until tender but not mushy - about 25-30 minutes.
Whisk shalott, mustard and vinegar. Stir into the warm lentils, and season with salt and pepper.
by annes food blog
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