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 ...

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