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Ingredients
  • subheading: FOR THE LENTILS:
  • 3 cups dried French green lentils, rinsed and drained
  • 5 cups water
  • 2 teaspoons reduced sodium vegetable broth
  • 4 stalks celery, diced (about 1½ cups)
  • 1½ cups cherry tomatoes, halved
  • 2 medium shallots, finely diced (or ½ small onion)
  • ¼ cup packed chopped fresh parsley
  • Pinch of sea salt (optional)
  • subheading: FOR THE DRESSING:
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon herbes de Provence
  • Freshly ground black pepper, to taste
  • 1 medium clove garlic, minced
Steps
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