Lentil salad with tomatoes, herbs and mustard sauce


200 g black lentils

200g black lentils                                                                             

1 L water                   

10 g coriander leaves                                                                       

10g parsley leaves, chopped

5g mint, chopped

15g roasted nuts

1 green onion, finely chopped          

For tomatoes:

240 g plum tomatoes

1 tbsp olive oil

1 garlic clove, crushed

1 thyme brunch

1 pinch of icing sugar

Salt and pepper

For mustard sauce:

1 teaspoon Dijon mustard

1 tablespoon olive oil


Pre heat the oven to 140 degrees.

Rinse the lenses in cold water and place them in a large saucepan with water and a pinch of salt. Bring the mixture to a boil, cover, lower the heat and leave to gently simmer for about 15-20 minutes. Lenses are ready when they have doubled their size. Leave to cool down.

Cut the tomatoes into 6 sectors, remove the seeds and set them aside (you will need them later). Put the tomatoes in a small bowl and add the olive oil, garlic, thyme, sugar, salt and pepper. Stir well and place them on to a baking tray. Bake in the oven for 30-40 minutes or until the tomatoes have slightly shrunk in size. Remove the tomatoes from tray and leave to cool down.

Lightly chop the mint and parsley leaves and set aside.

Place the pre-ignited tomato seeds in a blender with mustard, olive oil and a pinch of salt. Blend until the mixture is nice and smooth.

When all ingredients have cooled, combine lentils, fresh herbs and salad dressing. Finally, sprinkle with roasted nuts, green onions and place the roasted tomatoes on top.


Did you make the recipe? Leave a comment and let me know how it turned out for you!