1/3 cup fresh lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell pepper, diced small
1 small cucumber, diced medium
1/2 cup finely chopped red onion
3 cups cooked French lentils
2 7-oz cans salmon, drained and flaked
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat. Cover and refrigerate for up to 8 hours.
French green lentils hold their shape and are an excellent choice for salads. To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.