Steps
- Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook 3 tablespoons of minced red onion for 2 minutes.
- Add 3 tablespoons of minced seeded jalapeño and cook for 1 minute, stirring. Season with salt and leave to cool.
- Toss 2 cups of cooked green lentils with 1 tablespoon of ground brown mustard, 3 tablespoons of lemon juice, and the cooled onion mixture. Season with salt and refrigerate until cold.