1 1/2 cups green or brown lentils, rinsed
2 green onions, sliced
1 large carrot, diced
1 sweet red pepper, chopped
1 stalk celery, diced
1/2 cup shredded Asiago cheese
2 tbsp chopped fresh parsley
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 tsp each dried oregano and salt
1/4 tsp pepper
1. In saucepan, bring lentils and 3 cups water to boil; reduce heat, cover and simmer for 15 minutes.
2. Add carrot and simmer until lentils are tender, 5 to 10 minutes. Drain and let cool.
3. Dressing: In large bowl, whisk oil, vinegar, mustard, oregano, salt and pepper. Add lentil mixture, onions, red pepper, celery, cheese and parsley; toss to coat.