Marinated Lentil Salad with Fresh, Crunchy Veggies

This recipe is adapted from Anna Stockwell's Big Batch of Marinated Lentils recipe for epicurious, an online hub for recipes from Condé Nast publications such as Bon Appetit and Gourmet. I love her recipe, and I have made it many times on a Sunday and had various lentil salads and soups throughout the week. The recipe below is a salad combo I make often, and I usually make it a meal by adding some leftover salmon, grilled chicken, or a can of tuna. The great thing about this salad is that it can be made ahead, and not only is everything still fresh and crunchy at lunchtime, but also there's so much more flavor from letting everything marinate together.

Marinated Lentil Salad with Fresh, Crunch Veggies and Flakey Tuna Fish for a poolside picnic

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