4 servings

Ingredients:

100 gr. (3.5 oz) thick lentils
1 bay leaf
250 gr. (8.8 oz) diced tomatoes
salt to taste
2 finely diced spring onions
3 tbsp. dill

For the dressing

1/4 of a cup olive oil
2 tbsp. balsamic vinegar
1 tsp. mustard
salt and freshly grounded pepper to taste

Instructions:

Boil the lentils in salted water with the bay leaf for about 17 'until they boil but do not dissolve. Drain them in a colander. Let the lentils cool. In a small bowl, mix the dressing ingredients well. Put the ingredients for the salad in a serving dish and pour over the dressing.

Cook's Tip

You can add Florina pepper from a jar in the salad.