This recipe is the perfect Sunday night dinner; it's full-flavored, yet incredibly easy to make. Freshly cooked lentils are tossed in a mixture of mustard and onion with fresh cherry tomatoes and served on a bed of warm pasta. Top this hearty dish with chopped, fresh herbs and a sprinkle of almond parmesan.

Tomato and Lentils Over Pasta [Vegan]



  • 1 cup laird lentils or French lentils
  • 1 tablespoon dijon mustard
  • 1 tablespoon grainy mustard (coarse-seeded mustard)
  • 3 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 heaping cup chopped white onion
  • 1 cup chopped cherry tomatoes
  • 1/4 cup fresh parsley or basil leaves
  •  Pasta, of your choice


  1. To cook the lentils by steam method (recommended for French lentils especially), soak them for 4-6 hours in cold water. When ready to cook, drain, and rinse. Transfer to a vegetable steamer basket and steam for 30 minutes, until soft, but still firm.
  2. If you are using large Laird lentils, simply add the dry lentils (no soaking is required) to a large pot of water and bring to a boil like pasta. Boil for 35 minutes, until tender but still firm. Once cooked, drain and rinse.
  3.  Bring a pot of water to a boil for the pasta while the lentils cook. Add the pasta and cook according to package directions—timing the pasta to be ready for when the lentil salad is.
  4. While the lentils and pasta cook, prepare the onion and remaining ingredients (except the herbs) and combine them all in a large mixing bowl.
  5. When the lentils are cooked, toss them still warm into the mustard and onion mixture. Toss to combine and add the fresh herbs.
  6.  Serve the lentil salad warm with hot pasta and a drizzle of olive oil, and more finishing salt, if desired.