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| Lentils, capsicum, lemon juice, spring onions, olive oil, dijon mustard, black pepper |
I decided this year I need to be more prepared with my work lunches - more salads and not so many leftovers. Only because I'm sick of waiting in line for the damn microwave! And someone almost always puts a fish and/or chicken dish in there before mine and the whole thing reeks.
Anyway I was on Pinterest this morning and came across this delicious sounding salad that would be easy to eat, doesn't require reheating and had minimal preparation. And it has lentils and I have nearly a whole kilo to use. And anything with mustard in the dressing is a winner.
I only made like one minor change to the ingredients - reduced the olive oil by 1 tablespoon. I don't mind eating it unheated, but I thought 3 sounded a bit much. I'd have put the third tablespoon in if there wasn't enough dressing to go round though. I also sliced the capsicums long and thin because that's how I like them.
I got three lunch sized servings out of the recipe.
