Instructions: In simmering water, cook lentils (see note) 20 minutes. Strain; cool lentils. Add chopped shallots and chopped parsley (reserve 3-4 sprigs for garnish); set aside. In small bowl, whisk together oil, vinegar and mustard. Season to taste with salt and freshly ground pepper. Mix with lentils, tossing well. Garnish with parsley sprigs.

Makes 6 servings.

NOTE: If French lentils are unavailable, regular lentils will work, but their texture is not the same.

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