YIELD: 4 servings
1 cup dried green or brown lentils
2 large tomatoes, skinned and coarsely chopped
1 large red onion, finely chopped
3 Tbsps. red wine vinegar
3 Tbsps. extra virgin olive oil
¼ tsp. dry mustard
salt and pepper to taste
1. Place lentils in medium-size pot, covered with water (about 1” above the lentils). Bring to a boil and cook about 40 to 45 minutes or until they turn soft. Drain and place in a bowl.
2. Using a potato masher or large spoon, lightly mash the lentils. Then, stir in the remainder of the ingredients.
Recipe: Wilbert Jones Photo: Kendall College/Eric Futran
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