Instructions
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1
Add the lentils to a pot and cover generously with water.
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2
Bring to a boil over medium heat and simmer for 15 to 20 minutes until tender.
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3
Drain the cooked lentils thoroughly in a colander, rinse with cold water to cool, and set aside.
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4
Dice the red onion, cucumber, red bell pepper, yellow bell pepper, and tomato into small pieces, and finely chop the fresh parsley.
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5
In a small bowl, whisk together the olive oil, juice of 1/2 lemon, dried oregano, maple syrup (or honey), salt, and black pepper to make the dressing.
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6
In a large mixing bowl, combine the chopped vegetables and parsley.
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7
Add the cooled lentils to the vegetable mixture.
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8
Pour the dressing over the salad and toss well until evenly coated.
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9
Serve immediately, or let rest for 30 minutes before serving to let the flavors meld.
