Veggie Lentil Salad

NOTE: Du Puy lentils, also called Le Puy, are a firm, small lentil from France. Other firm lentils can be used, but the taste might change a bit.

1. Place lentils in a pot and cover with 6 cups of water. Bring to a boil, reduce to a simmer. Check lentils for doneness after 15 minutes, although they may take up to 20 minutes. They should be al-dente, fully cooked but still firm. Do not overcook or they will get mushy.
2. While the lentils are simmering, whisk together the oil, vinegar, syrup, mustard, salt pepper and spices in a large bowl to create the dressing.
3. When the lentils are cooked, remove from heat, strain in a colander, and run under cold water to stop the cooking. Place them in the bowl with the dressing. Toss to cover completely.
4. Add onion, raisins and capers and toss again. Add other chopped veggies and serve after chilling for a few hours, although refrigerating overnight is ideal.
5. Once chilled, toss salad with arugula and fresh herbs.
6. Serve with optional chopped walnuts and goat cheese crumbles on top.