Lentil Salad

We took a road trip recently and, with the coronavirus pandemic, we didn't want to have to stop for food, so I made several hearty salads to pack in the cooler.  We ate on this one for three days and never tired of it.  It kept well and was just as good the last day as it had been the first.

Mix together:

• ·        2-3 cups cooked brown lentils
• ·        ½ cup grated carrots
• ·        ½ red or yellow bell pepper, diced
• ·        ¼ cup red onion, diced
• ·        ¼ cup kalamata or green olives, sliced thinly
• ·        ½ cup fresh parsley leaves, chopped

Dressing, shake together in a small jar with a lid:

• ·        ¼ cup red wine vinegar
• ·        2 Tablespoons olive oil
• ·        1 Tablespoon fresh lemon juice
• ·        1 teaspoon prepared mustard
• ·        ½ teaspoon garlic powder
• ·        ½ teaspoon salt
• ·        ¼ teaspoon ground black pepper

Pour the dressing over the lentil/vegetable mixture.  This is more flavorful if it has time to marinate before serving.