French lentil salad

You will need
Lentil
1 1/2 cup Puy lentil
3 cups water
1 tsp flakes of seaweed
1/2 tsp granulated onion
1/2 tsp granulated garlic
1/2 tsp salt

Salad
250g cherry tomatoes, halved
3 stalks celery stick, diced
2 shallots, diced
1/4 cup parsley, chopped

Dressing
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp yellow miso paste
1 tsp Herbes de Provence
1 medium garlic, minced

Method
First make the lentils. Combine the lentil, water, granulated onion and garlic, salt and seaweed flakes and bring to a boil over high heat. Reduce the heat to medium and simmer for 20-25 minutes (no cover), until the lentils are tender but still firm. Drain any remaining liquid and chill in the fridge for at least 30 minutes.
In a big bowl combine the mustard, vinegar, miso paste, Herbes de Provence and garlic, and whisk. Stir in the celery, tomatoes, shallots and parsley. Add chilled lentils, toss well to combine and chilled for minimum 30 minutes. Serve chilled as a side dish or main dish.