In a large pot, bring 3 cups of water to a boil. Add the lentils and reduce heat to a simmer. Cook for 20-25 minutes until tender but not mushy.

Drain the lentils and let them cool.

While the lentils are cooking, prepare the vegetables. Chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

In a large bowl, combine the cooled lentils, chopped vegetables, and dressing. Toss gently to combine.

Taste and adjust seasoning if necessary.

Serve the salad chilled or at room temperature. Enjoy!