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Ingredients
  • 1 cup dry black lentils - rinsed and sorted (makes 2 ½ cups cooked)
  • 3 cups water - or vegetable broth
  • ½ teaspoon salt
  • ⅓ cup red wine vinegar - or sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 medium cucumber - diced
  • 1 medium green pepper - cored and diced
  • 1 medium red pepper - cored and diced
  • 1 small red onion - diced
  • ¼ cup black olives - sliced, or kalamata olives
  • ½ cup parsley - chopped
  • ½ cup basil - chopped
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