Since some of the reviews said this was a little bland, I cooked the lentils in chicken broth with garlic and onion and seasoned them with salt after draining. Also, I added the zest of one lemon and extra mustard to the dressing.
I doubled the dressing to use half for marinating some chicken that we served alongside the salad. I added garlic/onion powder and smoked paprika to the chicken during cooking and some salt at the end. Followed the rest of the recipe exactly. It all tasted really great together.
I was a little nervous about using that much parsley as I’m not always a huge fan, but it wasn’t overpowering at all. We were talking about how this would be really great with Pita Bread and Tzatziki.
