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Lemony Lentil Salad

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Coarse salt and ground pepper

1 1/2 cups lentils

3/4 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons dijon mustard

1 teaspoon dried tarragon

2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices

4 scallions, thinly sliced

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