A medium-bodied oaked chardonnay will complement the herbs and vinegary dressing of this dish.
Add lentils to a large saucepan, cover with water, add salt, and bring to a boil. Reduce heat and leave to simmer over medium heat for approx. 20 min. until tender. Remove from heat, drain, and set aside.
Peel apples and celery and julienne. Finely chop walnuts, parsley, and red onion.
For the dressing, mix together olive oil, apple cider vinegar, honey, Dijon mustard, and lemon juice in a mixing bowl. Season with salt and pepper to taste.
In a large mixing bowl, toss together all ingredients until thoroughly mixed and coated with dressing. Season with salt and pepper. Enjoy!