Crunchy Black Lentil Salad

From Nutrition Action.

If you're trying to stay with a predominantly plant-based diet, lentils of all varieties are a great protein source.  Since I usually use red or green lentils, I thought I'd try something different - black lentils. A serving size is 1/4 cup dry - or about a cup cooked - and contains 13 grams of protein and 15 grams of fiber.   They also contain iron and potassium, and of course no cholesterol.

Black lentils can be added to soups or salad or served as a side dish.  This recipe has some crunch from the celery and a boost of flavor from the lemon and mustard.  The fresh pepper helps finish it off.  Skip the cheese to keep it vegan.  And the entire prep time is about 15 minutes, about the same time as the lentils take to cook.  Make more lentils than you need and continue to use them on other dishes.

Ingredients: 
1 tsp lemon zest
2 Tbsp fresh lemon juice
1 tsp dijon mustard
2 Tbsp minced shallot
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
2 cups cooked black lentils
1 cup sliced celery heart
1/4 cup chopped walnuts
1/4 cup shaved Manchego or parmesan cheese
Freshly ground black pepper

Directions:
1) In a large bowl, whisk together the lemon zest, lemon juice, mustard, shallot, oil and salt
2) Toss with the lentils, celery, walnuts and cheese.  Season to taste with the pepper.