Lentil Salad

 Marinated Lentil Salad

Ingredients
2 cups cooked green or brown lentils, drained
½ red bell pepper, finely diced
½ small red onion, thinly sliced

1 cup quartered cherry tomatoes  1/2 cup diced cucumber
2 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped
2 cloves garlic, minced
1 TBS extra-virgin olive oil 3 TBS olive brine
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp cumin
½ tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp sesame seeds

Directions:
Cook the lentils: If using dry lentils, simmer about 1 cup lentils in plenty of water for 20–25 minutes until tender but not mushy. Drain and cool.
Make the dressing: Whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, cumin, oregano, paprika, salt and black pepper.
Combine: Add lentils, bell pepper, onion, parsley and cilantro to a large bowl.
Marinate: Pour the dressing over everything and gently mix.
Rest: Cover and refrigerate for at least 1 hour. For the best flavor, let it marinate 4–6 hours.
Finish: Sprinkle with sesame seeds or pumpkin seeds and a little extra parsley before serving.