Lentil Salad

The secret to this recipe is to chop the vegetables quite fine.

- 500 g (1 pound) dried brown lentils
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 spring onions, sliced
- 1 large cucumber, washed and chopped
- 3 stalks celery, sliced
- ½ cup pitted olives, sliced
- 1 cup fresh basil, shredded
- 2 Tbsp dill, chopped
- ¼ cup balsamic vinegar
- ¼ cup cold pressed extra virgin olive oil
- ½ tsp dry mustard
- 2 garlic cloves, crushed
- herb salt to taste

Cook lentils according to the directions on the packet, drain and rinse with cold water. Allow to cool.

Add the vegetables and herbs to the lentils and gently stir in.

Mix the vinegar, olive oil, mustard powder, garlic and herb salt and toss with the salad. Add more herb salt if needed.