Lentil salad is great all year round but especially delicious in the summer when all the veggies are at their peak of freshness. This can be served hot, warm or cold and perfect as left overs for lunch the next day!
In a medium sized pot, bring 3 cups of water and lentils to a boil. Reduce heat to a simmer for 20 minutes or until lentils are tender, stirring occasionally. If the water gets below the lentils just add more so that they are covered during the cooking process. Drain in a colander.
In a small skillet, heat 1 Tablespoon oil over medium-high heat. Saute onions for about 5 minutes or until soft. Add garlic and cook for another minute. Do not let garlic burn. Remove from heat and set aside.
In a small lidded jar, combine dressing ingredients and shake well.
In a large serving bowl combine all ingredients and pour dressing over. Toss well and garnish with parsley. Serve hot, warm or cold.