Lentil Salad

2 cups cooked lentils
1/2 cup onion, finely chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, minced
3 Tbsp organic extra-virgin olive oil
1 Tbsp coconut vinegar
1 Tbsp raw honey (or agave syrup)
2 tsp Dijon mustard
1/4 tsp sea salt
Lettuce


Mix olive oil, vinegar, honey, mustard, and sea salt in a small jar. Shake until well mixed.

Mix lentils, onion, and mustard vinaigrette; allow to marinate for at least one hour.

Add scallions and parsley; mix gently.

Serve on lettuce leaves.