Rinse the lentils and keep your eyes peeled for any small stones. They cook much like rice but we use stock and garlic in the cooking process.
In a mason jar, whisk together honey and the red wine vinegar to dissolve the honey. Then add the remaining ingredients until emulsified.
In a bowl: Add the lentils and vinaigrette, toss to coat. Then layer in the chopped and sliced ingredients.
At the heart of this captivating salad is a melody of ingredients—nutty black lentils, crisp vegetables, and a Cumino Vino Rosso Vinaigrette that steals the show.