Mediterranean Chopped Salad with Lentils by Chef Michael Smith

Ingredients

• 4 cups (1 L) or so of water
• 1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
• ½ teaspoon (2 mL) of sea salt
• 2 tablespoons (30 mL) of red wine vinegar
• 2 tablespoons (30 mL) of extra virgin olive oil
• 1 tablespoon (15 mL) of honey
• 1 tablespoon (15 mL) of your favourite mustard
• 1 tablespoon (15 mL) of dried oregano
• ½ teaspoon (2 mL) of salt
• Lots of freshly ground pepper
• 1 or 2 packages (300-600g) of cherry tomatoes, halved
• 1 small thinly sliced red onion
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 6 ounce jar (170 mL) of artichoke hearts, drained and halved
• 1 cup (250 mL) of Kalamata olives, pitted
• 1 head of romaine lettuce, torn into bite-sized pieces