Green lentils need no soaking and cook in under half an hour, which puts them between red lentils and everything else in the cupboard for convenience.
- Lentils into plenty of unsalted water with the dried onion. Simmer 20 to 25 minutes. Start testing at eighteen. They should be tender with a distinct centre; a minute past that and they go to mush.
- Salt only in the last five minutes. Salted early they stay stubborn.
- Drained well and left to steam dry for a minute.
- Dressing whisked in the bowl: mustard, vinegar, oil, herbs, pepper. Mustard first and vinegar second is what makes it hold together.
- Lentils in while still hot, turned through. Drained chopped carrot added last.
Hot lentils absorb dressing and cold lentils repel it, so the order matters more than the quantities.
Good hot, better warm, fine cold.
Serves 4.