This is a hearty winter salad that you can make a meal out of if you like. The soft lentils contrast nicely with the crunchy vegetables.

Rinse 1/2 C. of french lentils then cook in salted water until they are just done.  They should not be mushy.  Drain and rinse.

Make a dressing with 4 T. olive oil, 1 T. whole grain mustard, 3 T. lemon juice, 1 small minced clove of garlic, and salt to taste.  The dressing should sit for at least 15 minutes.

Cut a head of Savoy Cabbage in half across its “equator”.  Place the cut side down and shred the entire half head.

Grate 2 carrots.

Toss the cabbage, carrots and lentils together in a large bowl.  Add the dressing a little at a time until the salad is lightly coated.  You may not need to use it all.

Chop parsley or cilantro to make 1/2 C. and toss into the salad.

Roughly chop 1/2 C. walnuts and toast them in a skillet.  Serve the salad with the nuts sprinkled on top.