Citrus juice, herby olive oil, and a little chilli vinegar. Give it a shake or whisk. Puy lentils fine, but the delights of quinoa and the likes of cous cous elude me
simple - a viniagrette of a little Dijon mustard, chopped herbs of your choice, coarse pepper and a soupconne of salt and then my magic ingredient for lentils, maple syrup - a bloody good dollop, some basalmic. Mix and then the olive oil...... The syrup is really good with the lentils, use an A grade preferably, B if you have to.