Honestly? Doesn't sound good to me. It's a lentil salad?? served cold?
I don't like the mustard in there...
If you have the ham and the onion and celery and garlic and the lentils...I would make soup.
Put the ham into a pot with the lentils, celery, onion and a clove of crushed garlic and the thyme.
Cover with water and simmer until the lentils are tender and beginning to came apart...about an hour...
Correct seasonings, add salt abd pepper as needed and serve in a bowl garnished with a dollop of sour cream.
If you must make a lentil salad....skip the mustard and make a simple vinaigrette dressing and dress it with that.
I love dijon mustard, but not with lentils...not loving a dressing of sour cream, mustard and a bit of vinegar and sugar....sounds better on cabbage to me.
Linda C

Sounds ok to me...but then you're in another climate zone.

Even a warm salad is still a bit 'cool' for me right now.( I can hear rain that is supposed to turn into sleet.) I can see the mustard with the sour cream. As I don't like most mustards, I'd use a grainy one for a bit more tang. Grainy I like. Maureen

It sounds good to me, I like everything in it and all in combination with each other, but its not going to be really warm, I don't think, its going to be mostly room temp when you put in the sour cream, milk and mustard and I'd be looking for a hot dish for dinner myself. But I'd try it if the temperature thing works for you. Here is another recipe that is good.

HAM AND LENTIL CASSEROLE

2 cups dry lentils
2 2/ 3 cups chicken or ham broth
8 oz. cooked ham, cubed
1 medium onion, chopped
1 clove garlic, chopped
1 Tbs. olive oil
1 medium tomato, chopped
1 Tbs. molasses
1/ 2 tsp dry mustard
1/ 2 tsp. soy sauce
Salt and pepper to taste

Clean lentils. Combine the lentils and broth in a 2 quart saucepan. Bring to a boil; reduce heat. Cover and simmer for 30 minutes. Meanwhile, sauté onion and garlic in olive oil until soft. When lentils are cooked but not mushy, stir remaining ingredients into the lentil mixture, stir gently to combine, and spoon into a 1 1/ 2 quart casserole dish. Cover and bake for 30 minutes. 6 servings.

Well I would have to agree with Linda. I would go for Lentil soup. I would rather try something like the recipe you posted just using a small amount to try it out instead of depending on it for dinner and be disappointed if it doesn't turn out like what you want.

I mix mustard with sour cream and honey all the time for cold salads. I think it sounds good...although it still needs accompanying bread, cheese and (grilled preferred) vegetables.

It isn't a recipe that appeals to me either.

My favourite lentil recipe is one of Juli Sahni's recipes out of the Classic Indian Cooking cookbook. Served with rice it is a meal or serve it as a side with chicken or some other curry dish.

Home Cookin Chapter: Recipes From Thibeault's Table

Mung Bean and Cauliflower Stew
==============================
Adapted from: Classic Indian Cooking by: Julia Sahni

I have substituted different lentils for the mung beans.

1 cup yellow split mung beans
(moong dal)
2/3 cups finely chopped onions
1 tablespoon grated fresh ginger root
2 teaspoons minced garlic
1/3 teaspoon turmeric
3 medium sized potatoes, peeled and quartered
1/3 small cauliflower cut into 1 1/2 inch flowerets, about 2 1/2 to 3 cups
1 tablespoon kosher salt
Chicken broth

For TADKA

12 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1/4 or 1/2 teaspoon red pepper
2 teaspoons lemon juice
2 to 3 tablespoons fresh coriander (Same as cilantro) leaves chopped.
. Put the mung beans in a deep pot along with chopped onions, ginger, and
3 cups chicken broth. Add turmeric, and bring to a boil. Reduce heat
and simmer, partially covered, for 15 minutes or until the mung beans
are cooked but are still very firm.

Add potatoes, cauliflower, salt, and 2 more cups of broth and cook for
an addition 15 minutes or until the vegetable are tender and the beans
are thoroughly cooked.

To make the Tadka

Heat the Ghee or oil over high heat in a frying pan. When it is very
hot, add cumin seeds, and fry until they turn brown (about 15 seconds).
Add red pepper, stir for a moment and immediately pour the contents of
the frying pan into the stew. Add lemon juice and chopped coriander
leaves. Stir well to mix. Check for salt and serve.

I usually serve this with Basmati rice and chapati (Indian Bread).

No, I wouldn't get excited over that recipe either. I'm another one that likes lentil soup with hap served steaming hot with chunkc of ham and carrots and onions and other lovely stuff. Put a loaf of chewy bread next to it and I would be in heaven!

Let us know what you decide though -

Alexa

You know I love lentils and keep thinking then that I should love lentil salad. I keep trying, but something about the texture of lentils just doesn't work "cold" for me. I've tried a few unsuccessfully. On the other hand, warm, this recipe sounds like a good lentil stew. I'd try it warm from the pot and then cold. If you don't like it cold you can always reheat it. I like mustard with lentils, and in particular I like salads with Dijon mustard. At best it seems like something like this could be just so so. Unless of course you hate lentils and this is your attempt at fixing them in a way you will like. I love lentils so I might not be as picky about this dish.