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Make the dressing: In a large mixing bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon honey, ½ teaspoon salt, and black pepper until well combined.
Marinate the lentils: Drain and rinse 2 cans lentils well, then add them to the dressing. Toss to coat and let them marinate for 5 to 10 minutes while you prepare the other ingredients.
Add the ingredients: Dice 2 apples into bite-size pieces, thinly slice 2 ribs celery, and finely chop ½ small red onion and ¼ cup parsley. Add them to the lentils with ⅓ cup dried cranberries and ½ cup pecans or walnuts, chopped.
Toss and serve: Toss gently until everything is well coated with dressing. Taste and adjust with salt and pepper, then serve right away or refrigerate until ready to eat.