Marinate steamed lentils in a mixture of olive oil, Dijon mustard, salt, and black pepper for a simple side dish.
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 17-oz. (or four 9-oz.) packages steamed lentils
How to Make It
In a large bowl, whisk together vinegar, olive oil, Dijon mustard, salt and a generous grind of black pepper. Gently break apart steamed lentils; fold into vinaigrette until thoroughly combined. Transfer to a sealable container.