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.