Cook 1/2 cup of lentils. You can put it into a slow cooker or you can cook them on the stove
Take 3 medium sized red potatoes and wash them thoroughly. Boil the potatoes on the stove using Better Home and Garden's method.
While the potatoes are cooking, cut about a 1/4 of an red onion into julienne style pieces
Take 2 firm vine-ripened tomatoes and cut them into bite sized pieces. I get about 12 pieces from 1 tomato.
Set the tomatoes and onions aside. In a small bowl, add 1/4 cup of dijon mustard, 1 tsp of extra virgin olive oil and 2 Tbsp of agave. Mix it well using a whisk
Once the potatoes have been boiled and had a chance to cool down, remove the skin from them. Cut them into large pieces. I get about 8-10 pieces per potato
In a small pan, add 2 Tbsp of extra virgin olive oil. Warm the oil on low heat
After 30 seconds, add the onions and saute until they are brown.
Add the tomatoes and gently stir. Set the heat to medium and cook them for 5 minutes. The tomatoes' skin should start to wrinkle
Add the lentils and stir gently
Add the potatoes and 1/2 tsp of salt.
Add the dijon mustard dressing to the pan and mix well
Garnish with cilantro and serve immediately. This potato lentil medley is best when it is still hot