With Italian lentils, French salad… I can’t get, at reasonable price, the French lentils I’d use in France (lentilles vertes du Puy). These are good, too, but different. It’s not the origine that matters, it’s a different shape and color.
Lentils washed, cooked in the rice cooker with laurel leaves.
Moutarde forte (strong Dijon style mustard), shallots, oil, wine vinegar (tarragon flavor), pepper, but no salt as the mustard has enough.
Mix well. Top with plenty of parsley. Serve warm or cooled.
A few dry shishamo (Hokkaido smelts), roasted.
(double serving of lentils)
Cal :521.5 F12.7g C57.7g P44.0g