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Rosa’s Lentil Salad


1 cup beluga lentils (or regular brown lentils)
2 1/2 – 3 cups liquid (chicken stock, water) or enough to cover lentils by about an inch
1 bunch scallions (white and light green parts), chopped
3 tablespoons chopped bell pepper (any color — I used orange here since it was what I had, but Rosa’s was always a mix of green and red)
leaves from two sprigs of fresh thyme (or finely chopped parsley)
1 1/2 teaspoons Dijon mustard
little less than 1/4 cup vinegar (I used white balsamic, but you can use tarragon, red wine, regular balsamic)
1/3 cup olive oil
salt and pepper



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