Simple Lentil Salad

If you can have dairy a soft and salty cheese, like feta does wonders in a dish like this. We tossed some leftover roasted chicken into the leftovers, for a more full meal deal the next day, which was also very nice.I tried to cut the vegetables quite small so that they would match the lentils small size.
2 cups of dry lentils (green french lentils)

2 large bell peppers or 6 small mini ones, wash, seeded and cut into small cubes

1/2-1 large cucumber, washed and cut into small cubes

Handful of fresh Basil

A few leaves of borage, optional (an herb with a cucumber taste)
Dressing

1/4 cup of raw apple cider vinegar (or vinegar of your choice)

1/4 cup of extra virgin olive oil

1/2 teaspoon dry mustard

2 garlic cloves, peeled and put through a garlic press

lots of salt and freshly ground pepper
Extra salt, pepper, vinegar and olive oil, if needed.

1-Soak lentils overnight, drain and rinse. Put into a pot and cover with water. Bring to a boil and cook until just soft. About 20-35 minutes.
2-Drain and rinse with cold water.
3-Add the vegetables and herbs to the lentils and gently stir in. Make up the dressing and toss with the lentil/vegetable mixture. Taste and adjust to taste. I added a few more splashes of vinegar and more salt and pepper. Enjoy right away, or chill and serve later. You may need to readjust the flavors again right before serving.

source of recipe and photos:http://www.thenourishinggourmet.com/2009/05/simple-lentil-salad.html#more-1504