Marinated Lentils

This recipe was taken directly from the Oh She Glows Everyday cookbook. It's so yummy I wanted to share it. An easy, make ahead or eat immediately, recipe this is a keeper! it was a hit at Burger Night and that's a tough crowd!

Ingredients:
1 cup uncooked french lentils
1/2 cup uncooked brown lentils
2 TB olive oil
2 TB plus 1 1/2 tsp red wine vinegar...here's where I made a change - I used White Nama Shoya Sauce and no salt or pepper
1 TB fresh lemon juice
1 1/2 tsp dijon mustard
 1 1/2 tsp maple syrup
1 tsp. salt
1/4 tsp pepper
1 1/2 cups sliced green onions both dark and
1/2 cup chopped parsley
1/2 cup oil- packed sun-dried tomatoes, drained and finely chopped

1. Pick over lentils, discarding any debris. Rinse and drain. Place lentils in saucepan with 4 cups of water.  Bring to boil then reduce heat. Simmer, uncovered for 20-25 minutes or until tender.
2. In a large bowl whisk together oil, vinegar, lemon juice, mustard, maple syrup, salt. Stir in green onions,  parsley and tomatoes.
3. Drain the lentils really well and spoon them into the bowl with the other ingredients. Stir well.
4. Serve immediately (warm and delicious) or let cool slightly and then cover and marinate in the fridge. You can keep in fridge (in airtight container) for a week. or freeze in a freezer safe ziploc with all the air squeezed out. Lasts 1 month. Angela recommends adding  extra dressing and salt to liven it up.