I originally fell in love with a version of this salad from Hotel Taiwana in St Barths. I highly recommend eating this at the beach or pool with a glass of rosé
2 cups dried Lentils, any type will do French Lentils take less time to cook. This will yield approx 5 cups cooked.
1 Tablespoon apple cider vinegar
1 white onion diced VERY fine, tiny
15-20 hot or mild peppadew peppers chopped fine, if you're not familiar with these they are normally in the pickle section with condiments
1/2-1 Teaspoon JF Universal Salt to taste
Approx 2 batches of my Mustard Vinaigrette
Rinse and drain lentils in a sieve to remove any dirt or debris. Place in a medium saucepan and add chicken or veggie broth by approx 3". Add the vinegar to the water.
Bring to a boil and reduce to simmer for 30-40 min depending on the type of lentils.
Check them after 20 minutes and adjust simmer time. Keep an eye on them as you want the lentils to have a bit of bite to them and not be mushy.
Once cooked drain and add the vinaigrette to the hot lentils. Add Onion, peppers and adjust the salt seasoning. Add fresh cracked black pepper.
Serve warm with a protein of your choice or even better refrigerate overnight and serve cold. I think it is better the next day after letting them marinate a bit in the vinaigrette. This keeps for approx 3 days refrigerated.
Trust me, this is amazing for summer BBQs or lunch. Try this in butter lettuce wraps with grilled chicken, extra dipping vinaigrette on the side and a glass of rosé. For brunch serve with a fried or poached egg.