This recipe is adapted from the site A Couple Cooks.  It's a hearty vegetarian salad which can be easily brought to any gathering.  

Ingredients:

1 ½ cups dry brown lentils
5 cups of broth
1 cup quartered cherry tomatoes (5 ounces)
1 cup finely diced English cucumber
¼ cup finely diced red onion
¼ cup sun-dried tomatoes in oil, chopped
2 Tbsp white wine vinegar
2 Tbsp olive oil

2 Tbsp canola oil
½ tablespoon granulated sugar
½ tablespoon Dijon mustard
1 teaspoon dried oregano 
½ teaspoon garlic powder
¼ cup feta cheese, to garnish (optional)
2 cups baby arugula for garnish
​Salt and Pepper to Taste

Directions:

1. In a large saucepan, simmer the lentils with the broth and 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
2. Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
3. In a medium bowl, whisk together the white wine vinegar, olive oil, canola oil, granulated sugar, Dijon mustard, oregano, and garlic powder.
4. When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, and sundried tomatoes.  If desired, add the feta cheese and arugula. Serve immediately or refrigerate for up to 5 day