My husband and I often eat this with extra vegetables or a green salad on the side.
1 1/2 cups cooked lentils, cooled and drained
1/4 cup sliced green onion
1 cup packed thinly sliced baby spinach
1/4 cup chopped walnuts
Mix well in large bowl.
2 T olive oil
1 T balsamic vinegar
1 tsp Dijon mustard
1 tsp chopped fresh rosemary
1 garlic clove, crushed
1/2 tsp sea salt or Himalayan salt
1/4 tsp fresh ground black pepper
Mix in small bowl. Pour dressing over lentil mix and stir well. Allow to sit at room temperature 30 minutes before serving.