From The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2005 March 27.
In a saucepan, bring the water to a boil. Stir in the lentils, turn down the heat, and cook for 20 to 25 minutes or until the lentils are tender but still have some bite.
Meanwhile, in a bowl, whisk together the salt, pepper, and vinegar until the salt dissolves. Whisk in the mustard. Add the oil in a thin steady stream, whisking until the dressing emulsifies.
When the lentils are cooked, drain them into a colander. Transfer the lentils to a bowl. Spoon half of the dressing over the lentils while they are hot. Stir gently. Let them sit until they are just warm.
Add the onion, scallions, and parsley. Stir and add enough dressing to coat the lentils.
Notes: Haven't tried it yet.
Consider well the proportions of things. It is better to be a young June-bug
than an old bird of paradise.
-- Mark Twain, "Pudd'nhead Wilson's Calendar"
This page was last modified on 2011 December 20.