1 Cup Lentils (Green or Brown), picked over and rinsed
2 Cups Water
¼ Cup Scallions, chopped
1 Red Bell Pepper, hulled, seeded and diced
½ Cup Flat-Leaf Parsley, finely chopped
½ Cup Walnuts, coarsely chopped
½ Tspn Dry Mustard
5 Tbspns Red Wine Vinegar (the best you can get – it matters)
½ Cup Extra-Virgin Olive Oil
Kosher Salt & Fresh Ground Pepper

Place the lentils in a sauce pan and cover with the water. Bring to a boil then reduce the heat, cover and then simmer for about 20 minutes, or until softened, yet still a bit firm.

When done, drain and place in a large mixing bowl with the scallions, red pepper, parsley and walnuts.

In a separate bowl gradually whisk together the mustard and vinegar, and then gradually add whisk in the oil. Pour over the combined lentils and other ingredients, toss to combine, season with salt & pepper to taste. Serve as is or over greens.