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