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:

For a touch of crunch, add some crushed walnuts or sunflower seeds.
This salad can be stored for 2 to 3 days in the refrigerator in an airtight container.
It can be served as a side dish with grilled fish, fresh goat cheese, or even a poached egg.
See also 5 Great Salad Recipes
Conclusion:
Simple, nutritious, and full of flavor, this cold green lentil and shallot salad is a great way to enjoy the benefits of legumes every day. Whether for a quick lunch or a light dinner, it’s sure to delight your taste buds!

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