Broccoli-Lentil Salad with Honey-Mustard Dressing

Another winner from the Vegetarian Times:

Protein: Lentils, walnuts

1/2 cup beluga lentils al dente
1 head broccoli cut into florets, lightly steamed but still crunchy (2-3 minutes)
1 small red onion diced
1/2 cup chopped nuts (almonds or walnuts)


Honey-mustard dressing:
4 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 tsp. honey
2 tsp. Dijon mustard