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From Anne's Food
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. |