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Drain and let them cool completely. See also Quick & Healthy Tuna Fish Salad Recipe
2. Prepare the vegetables:
Finely slice the shallots and red onion.
Cut the half green bell pepper into small cubes.
Chop the garlic clove and flat-leaf parsley.
3. Prepare the dressing:
In a large salad bowl, combine the olive oil, red wine vinegar, and whole-grain mustard.
Add salt and pepper and mix well.
4. Assemble the salad:
Add the cooled lentils to the salad bowl.
Fold in all the sliced ​​vegetables, garlic, and parsley.
Gently toss to coat the lentils with the dressing.
5. Refrigerate (optional but recommended):
Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to develop. Tips & Advice:
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