hey nori,

glad you liked it. i got the recipe from my mom, but it's pretty loose, which is good.

it's best with small lentils, if you can find 'em.

• cook lentils (1 cup lentils to 1.5 cups water). rinse lentils, put them in saucepan with tight-fitting lid. add cold water. cook covered. when it boils reduce heat to a simmer and cook for 10 minites. keep lid on while it cools, then rinse and refrigerate until cold.
• for the salad: handful of grated carrots, cooked peas (1/2 of a frozen bag), and chopped dill.
• toss everything together and then dress with dijon mustard vinaigrette.
• the vinaigrette can be anything you want, but we usually put mustard, olive oil, garlic, some kind of vinegar (sherry or balsamic are good), and something to sweeten it, like maple syrup.

this salad is good with lots of dressing!