French Lentil, Prosciutto, And Pepper Salad

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1/3 cup/75 ml extra-virgin olive oil, plus 1 tbsp

6 paper-thin slices prosciutto di Parma, finely chopped

2 shallots, finely chopped

1/2 cup/140 g finely diced carrots

1/2 cup/140 g finely diced red bell pepper/capsicum

2 cups/400 g green French lentils, rinsed and drained

1/4 cup/10 g finely chopped fresh flat-leaf parsley

2 tsp finely chopped fresh thyme

2 tbsp red wine vinegar

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp freshly ground pepper

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