Lentil & Tomato Salad

Ingredients

• 1 Tbsp (15 mL) dijon mustard
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) pepper
• 1 tsp (5 mL) garlic puree
• 3 Tbsp (45 mL) lemon juice
• ½ cup (125 mL) extra virgin olive oil
• 4 cups (1 L) whole red lentils, cooked and shocked
• 3 cups (750 mL) sundried tomatoes, drained and diced
• 1 cups (250 mL) red onion, minced
• 2 cups (500 mL) cucumber, small dice
• 1 cup (250 mL) parlsey leaves, roughly chopped