Dupuy Lentils with Xeres Vinegar Dressing
Level: BIG KID
1 cup dry DuPuy lentils
½ sweet onion, minced
3 carrots, chopped in tiny pieces
4 celery branches, chopped in tiny pieces
1 tbsp Dijon mustard
½ cup Xeres vinegar
1 cup olive oil
Salt & pepper
Soak and cook the lentils as indicated on original package. Drain and set aside.
In a large bowl, mix the onions, carrots and celery with the lentils.
In a bowl, mix the Dijon mustard, Xeres vinegar and olive oil until you get a nice, creamy texture. Add salt and pepper to taste. Incorporate to the lentil salad according to taste. Serve in Chinese soup spoons.