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Lentil Salad with Mustard and Tomatoes

kept byEstam

serves 4
from Gwyneth Paltrow's new cookbook


1 cup lentils
Juice of 1/2 lemon, plus more for seasoning
1/4 cup extra-virgin olive oil, plus more for seasoning
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon coarse seeded mustard
1/2 teaspoon coarse sea salt, plus more for cooking and seasoning
1 small red onion, finely diced
1 cup yellow cherry tomatoes, halved
1/4 cup Italian parsley, roughly chopped



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