Whether you serve it up hot or cold, this filling protein- and fiber-packed salad is sure to please even the pickiest palate. Tip: if serving cold, add the walnuts, mozzarella and thyme just before digging in.
In a saucepan, bring vegetable broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl.
To roast the red pepper, rub with small amount of olive oil and place under a broiler, turning constantly. When pepper has charred, place into a sealed paper bag and allow to steam for 10 minutes. Rub off the charred skin, slice the pepper open and remove the seeds and white ribs. Dice pepper into 1/2" pieces.
To make dressing, mix lemon juice, mustard, olive oil, salt and pepper together in a small bowl or jar.
Add dressing to the warm lentils and toss. Set aside.
When the lentils are warm or at room temperature, add red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.
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